Add the diced cabbage to a large bowl, and sprinkle with salt. 2. Red Cabbage vs. Green Cabbage. The lids may be dipped briefly into the boiling water at the end. The cabbage leaf (or leaves) will help hold the diced cabbage below the liquid while it ferments. 2 quarts of sauerkraut.  Serving size estimated at ½ cup per person. Sprinkle salt onto the cabbage, and of you dont want to stain your hands, use some sterile gloves to massage the red cabbage and salt together. Set the jar out of direct sunlight, in a place where you’ll easily see it every day. CCPA Privacy Policy (California Residents). Love sauerkraut? As I shared with you in my How to Make Sauerkraut video, fermented foods like homemade sauerkraut are rich in good bacteria—probiotics—that contribute to our good gut health.And scientists tell us that good gut health contributes to our overall good health. If I’m not using an airlock lid (because I’m fermenting too many things at once and ran out of lids), I use a small glass jar. If adding caraway seeds, fruit, and/or vegetables, mix them in now. If the jars are too large for a pan – simply place standing up in a clean sink and pour boiling water into the jar – leave stand for five minutes and then empty to air dry. Red Cabbage Sauerkraut costs just 38 cents a serving using local organic cabbage. When you are satisfied with the flavour having taste tested it - simply place in the fridge and enjoy. Improving your gut flora can contribute to a healthy immune system. If you prefer a fine sauerkraut a grater or food processor would work great. Notes: Homemade sauerkraut requires that you get in there with your hands to massage the vegetables. You would think the red beet and cabbage stain your hands. This sauerkraut is also delicious with herbs or spices added in, such as caraway seeds, thyme, or chives. Or don’t seal the jar and cover it with a towel. This healthy bacteria is thought to feed the good bacteria already in your gut and can overall reduce inflammation in the body. Sauerkraut is the result of an ancient method of food preservation dating back to the Romans, who fermented cabbage and turnips in salt. Store it in the fridge and use it within a year. You need a red cabbage and salt. This simple recipe for homemade sauerkraut is easy enough for beginners to make and much cheaper than buying raw fermented sauerkraut from the store! As the sauerkraut ferments, the flavor will mellow and become less acidic-tasting. Save one or two, rinse them off, and set them aside. If you’re adding extra ingredients, stir them into the sauerkraut now. Making red cabbage sauerkraut will stain your hands a little bit, so if you’re headed to a job interview or a photoshoot afterwards, I recommend wearing gloves. This process was lost during the fall of the Roman Empire, but China reintroduced it to Europe in the 13th century. If using within a week, simply add the sauerkraut to smaller jars. Layer a serving of dumplings, then the smoked side or nails, then some cabbage, dumplings again, and the cut sauerkraut is on top. Next, seal the jar. Remove very carefully using and leave to air dry on the counter top. For a longer discussion of fermentation technique and background, check out our Homemade Sauerkraut … You can also get hold of helpful Fermentation Kits. One of the exact reasons for this is because including a variety of colourful fruits and vegetables means we optimise our nutrionial intake. Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). If using a food processor, take care not to pulverize the cabbage. Place one or two reserved cabbage leaves on top of the cabbage. 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