I love fermented cabbage -- especially when it’s cut thicker than standard sauerkraut. This recipe will make a healthy and delicious sauerkraut that will brighten any dish with unique color and flavor.
To get started, you’ll need a sterilized fermenting earthenware jar with a weight and a heavy lid.
- Begin by chopping both a red and white cabbage fairly thin.
- Then toss and rub them like you mean it with the salt.
- Once they are well bruised put them in the earthenware pot with a heavy weight on top and close the lid.
- Let it sit out in a cool dry clean area overnight.
Be sure to really rub the salt into the cabbage so that it will give off
The next morning check to be sure the cabbage is covered by its own juices. If not, make enough brine to cover. Add ½ teaspoon of salt for every cup of water. Bring to a boil dissolving the salts. Let cool to room temperature and then add to your cabbage to top it off to have the cabbage completely submerged.
It will take approximately 1 tsp of salt for every 4 oz of cabbage.
Ingredients: Hot Pink Sauerkraut
- White Cabbage
- Red Cabbage
- Himalayan Salts
- 1 tbsp Fennel seed or caraway seed (optional)
Start with 3 cups of thinly sliced (¼ “) white cabbage and 3 cups of thinly sliced red cabbage and mix together in a bowl. Next sprinkle with 3 - 4 tbsp of salt depending on the size of the cabbages, approximately 1 tbsp of salt per 2 ½ cups of cabbage. Rub the cabbage well with the salt, bruising and gently crushing it so the juices will flow.
Place in a clean earthenware jar and place a weight on top. Place the lid on the jar. The next morning the cabbage should have released its juices and is covered in the liquid. If this is not the case, make a simple brine, boiling of 1 tsp of salt per cup of water and add to the cabbage once it has cooled to room temperature. In 3 or 4 days the hot pink sauerkraut is ready to be eaten or jarred.
Serve with seared tempeh, flavored with mustard, garlic and onion powder, or if you prefer, enjoy this on an all natural, nitrate-free, organic hot dog or simply rice!
Add it as a beautiful, delicious garnish to any dish and enjoy!
You can keep up to one month in the fridge opened or longer if unopened. I like consuming them quickly when they still have a delightful crunch.
About Denise Girard, ZNF Master Chef
Denise Girard is a classically trained chef and an award-winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.
Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy
As the Master Chef at Z Natural Foods, Denise is dedicated to providing whole food nourishment. In fact, part of her daily routine her whole life, Denise sought high quality foods: Erewhon in Los Angeles, the markets of Paris, Swiss health food stores, Neal's Yard in London, going all the way back to her childhood in Philadelphia at the 9th St markets: these were always places of great joy. As an adult, she learned that buying the best quality food for yourself is, in fact, your best health insurance policy.
Throughout her world travels, Denise was particularly interested in traditional healing foods and has come to a very simple conclusion: Food is the game changer.
Denise is passionate about creating a new generation of superfood snacks (such as the ZNF exclusive Raspberry Quinoa Clusters, Fusion Bars and Vegan Fusion Bites). Denise leads Z Natural Foods’ efforts in transforming high quality, nutrient-dense, raw, whole food powders into nourishing, tasty ‘functional foods’ -- packed with bio-available building blocks to support true fueling and adaptation. She is driven to combine delicious solutions with balanced, healthy recipes.
To contact Denise about a special formula that matches your vision, you are invited to call 888-963-6637.