Red Sauerkraut

Craving Fermented Food, and I had a head of Red Cabbage.  Hmmm...  Red Sauerkraut?  I have a book called Wild Fermentation that covers all sorts of fermented foods.  Kimchi is one that I like, and made a few times.  Giardiniera is another that I have made which contains a medley of vegetables.

The Red Sauerkraut is much simpler that either the Kimchi, or the Giardinera.  You basically chop the Cabbage, put salt on it, then wait for it to sweat, pack it in a jar, and let it sit around for a while.

It is a little more complex than that, but not much.  You have to take some precautions to keep it submerged.  Also you have to punch it down after you salt it.  Kind of beat it up to hasten the osmosis process that makes the brine.  You have to come back to periodically, and beat it a little with a muddle to encourage the osmosis which pulls the water out of the cabbage to form the brine.  You also need to monitor the water level, and keep it above the cabbage.

It will take several days for the fermentation to kick it.  As it ferments you will see the color change, and brine will accumulate.  Just check it periodically, and punch it some more.Within a week it will start getting that sauerkraut taste.  It is edible already, so try it.  After three weeks, roughly, you can put it in the Fridge, to store it.  It will still ferment,  just a little slower, and get better.  After a few batches you will find a time where it is just right, and it's time to go to the Fridge.  I like simple food, but I think I want to make this one a little more complex, maybe by adding Beets, and Carrots.