What's really cool about this recipe is that you can see the transformation happen right before your eyes! I started off with purple kale, and watched the color be drawn out during the fermentation process, until the end result is pearl-pink cabbage, jade kale, and a lovely rose-tinted juice that tastes deliciously perky.
- 1 lb (450 g) green cabbage, finely shredded
- 2 - 3 purple kale leaves, roughly chopped or shredded
- 1/2 bulb fennel, very finely shredded
- 1-1/2 (22.5 ml) Tablespoons sea salt
- 1 teaspoon (5 ml) cumin seeds, optional
1. Place the cut vegetables in a large glass, stainless steel, or ceramic bowl, and add salt.
Massage with your hands for about 5 - 6 minutes. Allow the mixture to rest for about 45 minutes.
2. Pack the mixture into a quart-size, wide-mouth mason jar. If there isn't enough liquid released from the cabbage to cover the top of the vegetables by one inch (2.5 cm), you can either top off with brine* OR wait 24 hours and see if more liquid gets drawn out, and then top with brine as needed.
3. Place Kraut Source onto the jar. Allow to ferment for at least 7 days and up to 2 weeks in a cool spot, away from direct sunlight.
4. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water