Red Saurkraut

Creating delicious saurkraut at home is easy and fun!  Not only that, it is good for your gut bacteria which are an important part of keeping you healthy because much of our immune system is in the gut. This red saurkraut is not only beautiful, it is delicious to top salads off with, use on sandwiches, or just as a tangy side dish!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 16 | Prep Time: 30 minutes | Cook Time: 0 minutes | Ready in: 7 days

Ingredients

• one large head organic red or green cabbage, shredded
• 1 1/2 Tbsp sea salt
• Optional, garlic cloves, jalapenos
• Optional, 1 tsp cumin seeds, 1 tsp corander seeds

Instructions

In a large bowl, combine the cabbage with the salt, and massage with your hands for about 5 minutes. Let the mixture sit for 25 minutes. You want the water to come out of the cabbage.

Next, mix in the optional ingredients if desired, then spoon the mixture into 2 large glass jars, pressing it down to pack it in so there are not air bubbles. Leave a little room at the top. Cover the cabbage in the jars with filtered water if the cabbage water does not come up to the top of the jar (you want it to be submerged so mold does not grow). Cover the jars with lids.

Place the jars on a plate in a warm area, and let sit for about 7 days until they start to smell sour. Every day open the lid to release any gas that may be forming, and check that the water level is still ok.

Store jars in the fridge for up to 2 months.