Red Cabbage Sauerkraut

So, ya’all know how much I love to ferment pretty much anything I can get my hands on, and red cabbage is no exception. I could tell you about all of the studies showing the relationship between probiotics and gut protection, but I won’t. Okay, maybe I’ll tell about at least one study. A study published in JAMA (Journal of American Medical Association) entitled Probiotics for the Prevention and Treatment of Antibiotic Associated Diarrhea found a correlation between taking probiotics and keeping diarrhea at bay after taking antibiotics. And there’s more in the scientific world of studies and probiotics, but I will only share this one with you today. (We’ll see what tomorrow brings.)

What if I told you that you could make your own probiotics and that they had more good bacteria in them and were WAY less expensive than what you buy in the store? Annnnnndddddd, wait for it…….they were super easy to make. WHAT?!? It’s true, and I’ll give you the down low down below. Now, I didn’t take as many pictures as I usually do of the process, so you’re gonna have to work with me a bit on this one. Mea Culpa!!  

Oh, and by the way, they’re also super yummy! As proven by my 12 year old kiddo who is scarfing down the jar. BOOM!!

 

Red Cabbage Sauerkraut

Ingredients: 

1 head red cabbage-organic if possible and washed well

Sea Salt-amount depends on how much kraut you end up with

Filtered Water

1 quart canning jars

 

Process:

  1. Use a food processor on slicer mode and slice all the cabbage. I like it not too fine, but not too thick-somewhere in between.
  2. If you don’t have a food processor, slice the cabbage into about small to medium shreds.
  3. Use a big bowl and toss in a couple of big handfuls.  
  4. Add about 1/2 tbsp sea salt and sprinkle over the top.
  5. Repeat step 3 and 4 until all of the cabbage is used up.
  6. Stuff as much cabbage into the quart jars as you can get.
  7. Using a rolling pin, punch down the cabbage into the jars until you begin to see some liquid seep out of the cabbage.
  8. Fill the rest of the jar until the cabbage is just covered with filtered water. 
  9. Add 1/2 tbsp sea salt to the water.
  10. Cover on the counter for 2 weeks-yep, I said 2 weeks. Trust me on this one!
  11. Once the 2 weeks are up, toss it in the fridge and enjoy.