This vibrant pink traditional sauerkraut is made from organic purple cabbage and miso that is allowed to lacto-ferment until bubbly and alive with probiotics. It is one of our favorite kraut recipes because the tangy flavor complements any savory dish or salad and actually helps you digest your food. Okay, and it’s hot pink, which is very cool and reason enough to eat it.
Why Sauerkraut Rocks!
Aids digestion start to finish
Helps populate your microbiome with beneficial bacteria (probiotics)
Probiotics strengthen your immune system (the microbiome is becoming increasingly synonymous with the immune system)
More good microbes helps with cognitive function, sleep, and balanced mood (90% of serotonin is made in your gut, other neurotransmitters, too)…
A lively microbiome is crucial for healthy skin and all body tissues
Note: If eating fermented foods or taking probiotics gives you excessive gas and bloating, you may have a digestive issue that needs to be addressed with the help of a competent holistic practitioner. You may need to lay off fermented foods for a while. We love Functional Medicine and Traditional Chinese Medicine approaches to healing the gut.
Think you don’t like sauerkraut? We’re sorry if you suffer from P.T.S.D. (Post Traumatic Sauerkraut Disorder). Keep in mind that if you think you don’t like sauerkraut, you most likely have never tried sauerkraut quite like this. If you aren’t turned on by the mushy, pasteurized sorry excuse for sauerkraut that lines most store shelves, we encourage you to try making this one! It’s medicinal properties alone make it a worthy addition to your daily diet.
We will be writing extensively on the topic of traditionally lacto-fermented foods, especially sauerkrauts, because of their fascinating biology and many health benefits. For now though, we want to introduce you to the world of soured, pickled vegetables with this unique recipe.
The two key elements to making a successful batch of kraut are
1.) making sure you push all the air bubbles out of the jar so that the cabbage is submerged in its own juice, and
2.) letting it sit out at room temperature for at least a few days so the probiotics can do their thing.
Interestingly, the purple cabbage has a built in indicator when it’s done. As the probiotics munch on the cabbage they release lactic acid, dropping the pH, which makes the purple cabbage turn bright pink. So once your jar turns pink you know that you have successfully fermented your cabbage into sauerkraut! This version of sauerkraut is great for kids because of its awesome color. We have clients whose kids love it with their scrambled eggs.
We find that using mason jars is the easiest and most fool proof method. A while back we actually received a grant from the Ball Jar Company (Jarden) to teach demos at the Kailua Town Farmers’s Market (on Oahu where we live). Check out the video for a demonstration of how to make this recipe.
Many people have the idea that sauerkraut will be funky, but flavor-wise, it is very similar to sprinkling a little lemon juice on your food. It just adds a little tart flavor element that balances other flavors. It goes great with salad, meat, eggs or soup. In fact we try to have a little kraut with every meal, no matter what it is. Try it on anything and let us know what works for you!
Warning: At the end of fermentation, the contents will be under pressure. It is helpful to refrigerate the jar of kraut before opening so that the gas will compress and you can open it without pink juice exploding all over your kitchen and clothing. Even after refrigerating we open it the first time in the sink, cautiously. Once opened, store your jar of kraut in the fridge and it will last longer than it will take you to eat it! It’s flavor will continue to develop and mature, which is one of the coolest parts of living foods.
1 quart sized glass mason jar or 2 pint sized jars
Instructions
Wash your hands and mason jar with soap and hot water.
Cut the cabbage into pieces that will fit in your food processor. Using the grater blade (the one with holes), grate the cabbage. You can also use a hand grater, or finely shave the cabbage with a knife.
In a bowl or cup, mix the miso with the water to make a thin paste.
Combine all ingredients in a large bowl and massage with your hands until the juices are released. This is your chance to get a really good hand workout. Squeeze out those juices!
Pack the juicy cabbage mixture tightly into the glass mason jar with a tight fitting metal lid. The plastic lids don't seal well. The juice should cover the cabbage completely, leaving an inch of space at the top of the jar so the kraut can expand as it ferments.
Seal tightly, clean the outside of the jar and store in a cool, dark place on a tray to catch any overflowing juices as leakage will likely occur.
After at least 3 days, Open with care. Refrigerate after opening. Flatten top as you use it, less air touching it is best. This will naturally preserve it for months in the fridge. Darkening at the top is normal.
Notes
Contents under pressure means lactic acid fermentation has occurred. This is a good thing.You can begin to eat it after three days, though the longer the fermentation, the more nutritious, healing and sour it will be.Open it in the sink over a bowl so you can catch the juice. Drink any juice that shoots out. And please wear an apron, we wouldn’t want to be responsible for ruining your favorite shirt.
My grandmother used to make sauerkraut and I learned to make for a resturant that I worked at in the 80 s. We fermented in a meat lug and weighted it down with clean bricks. I think we used a tiny bit more salt than you call for and it took usually a week to ferment to the point that we liked it. Most of our customers raved. Some had never had fresh kraut before and didn t believe us that it was sauerkraut, because it was nothing like that mushy stuff in a can.
Skya Boudousquie
I love that you learned it from your grandmother! Apparently my grandfather grew cabbage and my grandmother made it into kraut. I just found this out recently (they have long since passed), and I even learned she did it the same way with the mason jars! I must have channeled her or something because I didn’t even know what sauerkraut was growing up. I was so picky I don’t think I ever even tried eating cabbage. My parents used to get so annoyed because I wouldn’t eat any of their traditional foods. My cajun momma puts kraut in her gumbo!
Maurita
Great demo Skya I like red cabbage and this is another good use
I was wondering if you can substitute the Chickpea miso I rarely use miso so was also wondering if no substitution what is shelf life of the paste
Thanks!
Skya Boudousquie
Thanks for your question Maurita. You can definitely substitute the miso. Many people just rely solely on the wild probiotics present in the cabbage, but I would recommend bumping up the salt if you are going to do this. You can also use some cultured whey (the liquid that separates from yogurt) if you don’t have any dairy issues. You can also just crack open a probiotic capsule and mix it in. We will have to add some more recipes that use chickpea miso because it is so delicious!
Good luck and let us know how it turns out.
My grandmother used to make sauerkraut and I learned to make for a resturant that I worked at in the 80 s. We fermented in a meat lug and weighted it down with clean bricks. I think we used a tiny bit more salt than you call for and it took usually a week to ferment to the point that we liked it. Most of our customers raved. Some had never had fresh kraut before and didn t believe us that it was sauerkraut, because it was nothing like that mushy stuff in a can.
I love that you learned it from your grandmother! Apparently my grandfather grew cabbage and my grandmother made it into kraut. I just found this out recently (they have long since passed), and I even learned she did it the same way with the mason jars! I must have channeled her or something because I didn’t even know what sauerkraut was growing up. I was so picky I don’t think I ever even tried eating cabbage. My parents used to get so annoyed because I wouldn’t eat any of their traditional foods. My cajun momma puts kraut in her gumbo!
Great demo Skya I like red cabbage and this is another good use
I was wondering if you can substitute the Chickpea miso I rarely use miso so was also wondering if no substitution what is shelf life of the paste
Thanks!
Thanks for your question Maurita. You can definitely substitute the miso. Many people just rely solely on the wild probiotics present in the cabbage, but I would recommend bumping up the salt if you are going to do this. You can also use some cultured whey (the liquid that separates from yogurt) if you don’t have any dairy issues. You can also just crack open a probiotic capsule and mix it in. We will have to add some more recipes that use chickpea miso because it is so delicious!
Good luck and let us know how it turns out.
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