Tangy Magenta Sauerkraut
If you’re looking for a simple way to add a burst of flavour and colour to your meals, this magenta sauerkraut is a beautiful choice. Naturally fermented foods like sauerkraut can be a nourishing addition to your daily routine, supporting a balanced gut and adding a tangy crunch to savoury dishes or fresh salads. You’re going to love how easy this is to prepare, and how satisfying it feels to create something so vibrant at home.
How to Make It
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Clean all equipment and your work surface thoroughly.
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Remove and set aside several outer cabbage leaves for later.
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Finely slice the cabbage using a sharp knife or food processor and place into a large mixing bowl.
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Sprinkle with salt, then massage with clean hands for about 10 minutes until the juices begin to release.
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Transfer the cabbage to your fermentation container and press down firmly so the liquid rises above the vegetables. If needed, top up with a little salted water.
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Cover the surface with the reserved cabbage leaves, then add fermentation weights to keep everything submerged.
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Secure the jar with a clean cloth and elastic band, then leave to ferment at room temperature.
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Check daily, skimming away any foam or discoloured pieces if they appear. Taste along the way until it reaches your preferred tang.
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Once ready, transfer to smaller jars and store in the fridge. It will continue to keep for months.
Why It’s Worth Making
Cabbage is naturally rich in fibre, which helps keep you feeling satisfied and supports digestive comfort. The fermentation process also enhances flavour while creating a food that brings a refreshing, zesty edge to your plate. This combination of crunch, colour, and tang makes sauerkraut a versatile companion to many meals.
Enjoy, Share, and Get Creative
Once you have your first batch ready, enjoy it alongside savoury dishes, toss it into salads, or simply snack on a spoonful straight from the jar. You might also like to experiment by adding spices such as caraway seeds or trying other vegetables for variety. Share your creations with the Happy Healthy You community and inspire others on their own gut-loving journey.
Tangy Magenta Sauerkraut
If you’re looking for a simple way to add a burst of flavour and colour to your meals, this magenta sauerkraut is a beautiful choice. Naturally fermented foods like sauerkraut can be a nourishing addition to your daily routine, supporting a balanced gut and adding a tangy crunch to savoury dishes or fresh salads. You’re going to love how easy this is to prepare, and how satisfying it feels to create something so vibrant at home.
How to Make It
-
Clean all equipment and your work surface thoroughly.
-
Remove and set aside several outer cabbage leaves for later.
-
Finely slice the cabbage using a sharp knife or food processor and place into a large mixing bowl.
-
Sprinkle with salt, then massage with clean hands for about 10 minutes until the juices begin to release.
-
Transfer the cabbage to your fermentation container and press down firmly so the liquid rises above the vegetables. If needed, top up with a little salted water.
-
Cover the surface with the reserved cabbage leaves, then add fermentation weights to keep everything submerged.
-
Secure the jar with a clean cloth and elastic band, then leave to ferment at room temperature.
-
Check daily, skimming away any foam or discoloured pieces if they appear. Taste along the way until it reaches your preferred tang.
-
Once ready, transfer to smaller jars and store in the fridge. It will continue to keep for months.
Why It’s Worth Making
Cabbage is naturally rich in fibre, which helps keep you feeling satisfied and supports digestive comfort. The fermentation process also enhances flavour while creating a food that brings a refreshing, zesty edge to your plate. This combination of crunch, colour, and tang makes sauerkraut a versatile companion to many meals.
Enjoy, Share, and Get Creative
Once you have your first batch ready, enjoy it alongside savoury dishes, toss it into salads, or simply snack on a spoonful straight from the jar. You might also like to experiment by adding spices such as caraway seeds or trying other vegetables for variety. Share your creations with the Happy Healthy You community and inspire others on their own gut-loving journey.
Method
- You will need a fermentation container, some fermentation weights, a large mixing bowl, and a knife. Make sure your equipment and work surface are all clean, as dirt can contaminate and affect probiotic growth.
- Remove the outer leaves of the cabbage, (I save about 4 from each to use later). Slice the cabbage very thinly and place in the mixing bowl. A food processor with a big blade works well, too.
- With clean hands, add the salt and mix thoroughly around the cabbage for about 10 minutes. This will release some of the cabbage’s natural juices.
- Put the sliced cabbage in your container. Pack tightly by pushing down so the natural juices cover as much of the cabbage as possible. You might have to add extra salt water to ensure the cabbage is completely covered. (I mix one cup of filtered water with a teaspoon of salt.)
- Then layer a few of the saved outer cabbage leaves on top and add the weights to hold the cabbage underwater.
- Cover the jars with a clean cloth and elastic band so bugs can’t enter. Leave on the countertop at room temperature.
- Wait and watch it ferment, checking and tasting daily. It will ferment differently depending on the climate. Fermentation is faster in warmer weather and it’s normal to see some bubbles, froth, or a little slimy discoloured cabbage on the top. Just skim off and remove. (You don’t want to see mould growing!)
- Once at its desired tang (usually a few weeks), pack fermented cabbage into smaller jars and store in the fridge. Will keep for months.
