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–+ servings

Super Easy Probiotic-Rich Homemade Purple Sauerkraut

This recipe is simplified and doesn’t involve canning and a long list of ingredients. All you need is some clean water and a sterilised sealable jar.
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Total Time 8 days
Course Side Dish
Servings 4 people
Calories 69 kcal

Ingredients
  

  • 1 red cabbage small
  • 1 tsp sea salt
  • 1 tbsp ginger diced
  • 2 cloves garlic diced

Instructions
 

  • Cut the cabbage in half. Cut out the thick core and stem end and compost or discard them.
  • Thinly slice the cabbage into shreds or small pieces.
  • Grate or thinly slice raw garlic and ginger.
  • Mix all the ingredients and then tightly pack into a clean, sealable jar.
  • In a bowl, stir clean water and salt until dissolved.
  • Pour the saltwater into a jar, making sure all the cabbage is submerged in the brine.
  • Close the jar and let it sit in a shady spot at room temperature for at least a week.
  • You can taste the cabbage after three days, and it should have a pleasant, slightly sour smell and taste. You should see some bubbles on top, which indicates fermentation. Leave it for fermenting for another five days for cabbage to develop more flavour.
  • Once you are happy with the taste, move it to a fridge. Eat a tbsp a day and the batch within a month.

Nutrition

Calories: 69kcalCarbohydrates: 16gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gPotassium: 523mgFiber: 4gVitamin A: 2341IUVitamin C: 120mgCalcium: 98mgIron: 2mg