Purple Sauerkraut with Caraway Seeds

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.

Ingredients:

  • 1.5 lbs. (675 g) purple cabbage, finely shredded
  • 2 oz. (56 g) carrots, optional
  • 1 Tablespoon (15 ml) sea salt
  • 1 teaspoon (5 ml) caraway seeds
  • Additional brine, as needed

Directions:

1. Place shredded purple cabbage and carrots (if using) in a large bowl. Massage sea salt into vegetables for about 5-6 minutes or more, if you wish. Add in caraway seeds and mix well.
2. If you have time, allow the massaged cabbage to rest in the bowl for up to 24 hours, 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.
3. Use a wooden spoon or rolling pin to firmly press down the cabbage. The top of the vegetables should be level with the shoulder of the jar.
4. If not a lot of liquid has been released, make a brine* and pour into the jar to cover the vegetables by one inch (2.5 cm).
5. Place Kraut Source onto the jar. Allow to ferment for 5 - 10 days in a cool spot, away from directly sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

*Brine = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water




Leave a comment

Comments will be approved before showing up.