Sauerkraut (shredded raw cabbage fermented under specific conditions) is an Eastern or Central European dish. It is a simple probiotic rich pickle like salad.
In olden days it started as a way to preserve cabbages that grow abundantly and stock them up for freezing weather conditions.In USA, we use this in salads, sandwiches and soups. Sometimes it is served as a side dish in Thanksgiving dinners.
Variations:
It should traditionally contain only few ingredients like cabbage and salt.
I have added little vinegar (it slows down fermentation and it is not necessary).
I added vinegar to keep it long and safe. You can feel free to omit vinegar and just use salt to preserve the cabbage (that's the best way to create a probiotic rich sauerkraut).
I have used red cabbage, as I am fascinated by this purple color and by the health benefits. Still feel free to use any cabbage you can get.
I find any kind of pickling as a 'feel good' phase for me and so I do this often :).
Where did I buy these ?
Tools I used:
Cuisinart 13 cup food processor - adjustable slicing blade. (Believe me, a food processor makes everything easy 😃)
Or we can use a cutting board and a knife.
A mortar and pestle as weights.
A mixing bowl and a clean glass jar with lid.
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| Ingredients : Red cabbage , Apple cider vinegar with the 'mother culture', A clean glass jar, sea salt |
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| My hubby presented me in 2017 for Christmas 💕 |
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| use the slicing attachment in food processor. |
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| Add salt and mix well. |
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| Or keep it like this. |
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| Transfer everything to a clean dry jar and close well. |
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| Save in fridge or at room temperature. |
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| A simple salad with onion, purple sauerkraut, chickpeas , arugula, lettuce and beets pickle. |
Ingredients:
Red cabbage - 1 (2 .5 lb)
Sea salt - 1 tbsp
apple cider vinegar - 2tbsp
Method:
Using a cutting board or a food processor (slicing blade) , shred the cabbage into thin slices.
Transfer it to a mixing bowl. Add salt and mix well. Place a weight above the cabbage , so that it releases lot of water and stays inside the water it releases. This is the important phase in preserving the cabbage. Cover it with a thin cloth and let it remain in room temperature for 2 days.
By this time we will notice that the cabbage has shrunk in volume and the amount of juice it is giving out.
Now our Sauerkraut is ready to serve !
At this stage (after 2 days), I have added 2 tbsp 'vinegar with mother' to make sure that it stays safer and I keep it inside fridge for further use. You can feel free to keep it in room temperature too, as that's how everyone is doing globally.
Serving suggestion:
Serve as salad ingredient or sandwich filling or simple side dish or as an ingredient in soups.
This is good for digestive health.
