Homemade purple sauerkraut
Homemade fermented purple cabbage.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: 550g 1x
- Category: Tutorials
- Cuisine: German
Ingredients
Scale
- 550g purple cabbage
- 1/2 tbsp salt
- 1 bay leaf
- 1 whole allspice
Instructions
- Slice or shred the cabbage very thin. It’s better to use mandoline.
- Sprinkle the salt over the cabbage and start massaging it. Press it really hard for several minutes to release the juice.
- Put bay leaf and allspice on the bottom of a clean glass jar. Then pack the cabbage really tight. Put some weight on top, so the juice will cover the surface. You can use thin bottle full of wine, oil or anything else as the weight.
- Poke the cabbage with a stick two times per day to allow fermentation gases escape. Put it back under the weight.
- Keep in a warm place away from direct sunlight. Fermentation takes about 2-3 days. Just taste it on the way.
Notes
You can use regular white cabbage instead.
Nutrition
- Serving Size: 110g
- Calories: 34
- Sugar: 4.2g
- Sodium: 727mg
- Fat: 0.2g
- Saturated Fat: 0g
- Carbohydrates: 8.1g
- Fiber: 2.3g
- Protein: 1.6g
- Cholesterol: 0mg