Purple Sauerkraut with Caraway Seeds
Purple cabbage is extremely high in anthocyanin, a polyphenol that research has shown to improve blood circulation (helping to prevent hypertension), promote vision health, and protect the liver from oxidative damage. It is the rich red, purple, or crimson colors in vegetables and fruits that signal the presence of anthocyanin.
Black and blueberries are also notable examples.
- 1.5 lbs. purple cabbage, finely shredded
- 2 oz. carrots, optional
- 1 Tablespoon sea salt
- 1 teaspoon caraway seeds
- Additional brine as needed
1. Place shredded purple cabbage in a large bowl.
2. Massage sea salt into vegetables. Enjoy the tactile sensation of touching your food, and send some tender loving care into your cabbage as you continue to massage for about 5-6 minutes or more if you wish. (Add in caraway seeds after messaging and mix well.)
3. If you have time, allow the massaged cabbage to rest in the bowl, as the salt will draw out liquid. If you do not have time to wait, simply pack cabbage into a quart-size, wide mouth mason jar. Use a pounder to really press down and and compact. The top of the vegetables should be at the shoulder of the jar.
4. As purple cabbage contains less moisture than it's green cousin, there may not be a lot of liquid. If that is the case, make a brine*, and top off until there is enough to surpass the top of the vegetable by one inch.
5. Secure your Kraut Source unit and allow your vegetables to ferment for at 5 days or longer (I usually ferment recipes with cabbage for at least 10 days).
*Brine = dissolve 1 teaspoon (5 ml) sea salt in 1 cup(240 ml) filtered water.
Note: The purple kraut juice makes a wonderful, probiotic rich salad dressing.
Use a high-quality extra virgin olive oil. My favorite is
Barbara EVOO, which comes from olives grown in the beautiful Trapani Valley of Sicily.