Soooo, sauerkraut? Yeah, YEAH! Sauerkraut! I’m as surprised as you are that I’m writing about it right now, since up until a week ago I pretty much thought I hated it. I’m sure I’d tried it as a kid — you know the white, limp, salty-as-heck, store-bought stuff? Clearly I’m not a huge fan of it. And I know I haven’t eaten it in at least 20 years. But, last month, I had a purple cabbage I knew I wasn’t going to use and didn’t want to waste. ENTER: SAUERKRAUT. Apparently it’s trendy and good for you and I figured I might as well give it another chance. Right? Right.
BEST IDEA EVER.
I’m now 100% obsessed and in love and crazy about it. I’m putting it on my eggs. I’m putting it in my mac n’ cheese. I haven’t yet put it in my mac n’ cheese quesadilla, but I might! I’m making delicious veggie bowls with quinoa and peanut sauce and THIS (keep an eye out for a post on Friday that will blow. your. mind.). I’m eating it straight off a fork. I pretty much feel like the healthiest weirdest person in the world because why else would I be consuming such massive amounts of sauerkraut? I’m gonna need a few more mason jars over here!
Here’s the thing: it’s ridiculously easy to make. It keeps for a very long time (thank goodness, because I left it untouched in my fridge while I was in Scotland and Iceland!). All you do is combine the shredded cabbage — I used my mandolin slicer — with some salt, and start massaging. Get in there with your hands! Eventually, the cabbage releases it’s juices. Put EVERYTHING into a jar and let that baby sit for a few days! In this summer heat, it might not take that long. After 2-3 days, you have sauerkraut and you too can be the healthiest human in the world and try not to stain your entire apartment purple. Seriously, be careful.
HOW GORGEOUS IS THIS STUFF!? Ooh I love it. AND it’s not all limp gross like the sauerkraut I have in my mind — it has a little crunch, lots o’ flavor, and PIIIINK PINK PINK. Slash purple. Who wouldn’t love a food that color? Maybe if I eat enough of it my hair will start growing that color… I would not be opposed to that.
So go buy yourself a few extra cabbages (or, one. You know. Moderation.) and make some ‘kraut. If you don’t want it, bring it to my place and I’ll gobble it down. #younglove
- 1 head purple cabbage
- 2 Tbsp salt
- 1 quart jar and lid, sanitized
- Remove on of the outer leaves of the cabbage and keep, in tact.
- Thinly slice the rest of the cabbage and combine with the salt in a large bowl.
- Using your hands, massage the cabbage and the salt together until the cabbage has softened and released a substantial amount of liquid. This should take 5-10 minutes.
- Transfer the cabbage and all of the juice to your clean jar. Pack the cabbage down so that the level of the juice is higher than the level of the cabbage. Use your in-tact cabbage leaf as a cap over the shreds — tuck it down to hold everything in place underneath the juice.
- Close the jar and let it sit at room temperature for 3+ days. Every day, use a wooden spoon to press the cabbage down and release any trapped gas bubbles.
- After 3 days (less, if it’s in a really hot environment), taste it! You can either put it in the fridge, if it tastes “done” to you, or let it keep fermenting. When it tastes how you want it, put it in the fridge and store there in an airtight container.