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
Prep Time:
Yield:
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PinIngredients
- 1 head purple cabbage
- 2 Tbsp salt
- 1 quart jar and lid, sanitized
Instructions
- 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.
Laura says
Oh man sauerkraut. I could eat it by the bottle. I love the stuff, and especially when it is done with purple cabbage. Looks great!
Mary says
Thanks, Laura! I’m glad I’m not the only one!!
Stephanie Weaver, MPH says
That looks amazing. Your photos are gorgeous. Great to meet you through Cathy Chester. Sharing!
Mary says
Thanks, Stephanie! Glad to have you here! Xo
Adrienne says
Oh man, I’ve been meaning to make this. It’s awesome for your complexion, circulation, and according to You Are What You Eat, your libido. Who knew?
Mary says
Whoa, I had no idea! Thanks for the info, Adrienne! Get on it! xoxo
Anita says
Well, here I go. A friend gave us 2 heads of purple cabbage and I am going to tackle your recipe right now. Thanks for sharing. Wish me luck!
Mary says
YAY! GOOD LUCK!! Let me know how it goes! xo
Hayley Cashdollar says
So, I made this, and, OMG SO AWESOME. This stuff is AMAZING! Thanks for introducing me to the world of homemade sauerkraut.
Mary says
OH YAY!! I’m so glad you like it! I feel like a total sauerkraut pusher these days… I’m trying to get EVERYONE on board! xoxo
Jacqueline says
Delighted to stumble on your blog. This is a reminder of how much I love purple cabbage and anything fermented. Mine is chilling now.
Mary says
Woohoo! Glad you found me, Jacqueline! Enjoy that kraut! xo
Amy Harris says
I’m making regular kraut in my churn today but this purple looks awesome I want to try it yum
Michelle Adams says
I’m so excited to try this out. I love homemade sauerkraut but am with you on the store bought stuff. Yuck!
I also have to say, your writing is great. I just started a blog and I’m trying to write stuff that people actually want to read. Usually I just scroll to the bottom to read the recipes, but your photos got my attention then before I knew it, i had read the whole post. I was like “woah how’d she do that?!” Wonderful writing! Thanks for the recipe! I’m going to try it tonight!
Mary says
Aaw thanks for the kind words, Michelle! The writing part of blogging is definitely the hardest for me — and definitely ebbs and flows depending on my life at the time. After five years, I’m definitely in a “don’t force it” mode — sharing food and tidbits when/where I want, without feeling pressure. Can’t wait to check out your blog!! xoxo
nancy L Field says
Good afternoon
Funny story I needed purple sauerkraut my perogie recipe I went to the store and couldnt find any I went to several stores in my area but no one had purple sauerkraut so I thought what am I going to do I need purple sauerkraut so I looked up how to make purple sauerkraut low and behold I came across your recipe looked simple enough to do so I asked my husband to buy 1 purple cabbage I did what you said It is day 3 still sitting on my kitchen counter I poke it every day like you said I m thinking it might take longer because it’s full still juice on top you can taste the salt hopefully it will be done soon. Need to make my perogie.thanks for posting your recipe.
Nancy.