Fermented Purple Sauerkraut Recipe

Fermented functional foods are created through a natural process known as lacto-fermentation, where beneficial bacteria convert the sugars in fruits or vegetables into lactic acid. Lactic acid acts as a natural preservative, helping to combat harmful bacteria while preserving the flavor and texture of the food. Beyond its preservation benefits, lacto-fermentation enhances the levels of vitamins, probiotics, and enzymes, and improves the digestibility of the fermented foods.

Purple Cabbage Sauerkraut Recipe: A naturally fermented functional food to help reduce bloating and boost immunity! https://spotebi.com/recipes/fermented-purple-sauerkraut/

Regularly consuming naturally fermented foods has been shown to positively impact health by improving the balance of intestinal microflora. This purple cabbage sauerkraut recipe is easy to make at home and features a tangy flavor with a crunchy texture. To reap all the health benefits, enjoy it raw as a salad topping, a taco filling, or in a veggie sandwich!

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Fermented Purple Sauerkraut Recipe

Prep Time: 10 min + 1 hour | Fermentation Time: 5-10 days | Yields: 2 jars

Ingredients

+ 1 big purple cabbage
+ 2 bay leaves
+ 2 garlic cloves, crushed
+ 1 fennel frond (optional)
+ 1 tbsp juniper seeds (optional)
+ 1/2 tbsp black pepper seeds
+ 3 tbsp sea salt

Directions

Wash the cabbage, removing any outer leaves and the inner stem. Cut the cabbage into thin strips, then drain and place it in a large bowl. Sprinkle the salt over the cabbage and massage it for a few minutes until the cabbage begins to soften. Mix in the remaining ingredients, place a heavy dish on top, and let it sit for 30 to 60 minutes.

Meanwhile, heat water in a kettle until it reaches a boil. Carefully pour the boiling water into clean, empty quart-sized Mason jars, filling them completely. Let the jars sit for 10 minutes to sterilize. Afterward, carefully drain the water from the jars and let them cool for a few minutes until they are safe to handle.

Wash your hands, then pack the cabbage mixture into the sterilized jars, pressing down tightly to avoid air pockets.

Press down firmly to ensure the vegetables are submerged in their juices. If needed, add filtered water. Place a fermentation weight on top to keep the vegetables submerged, then secure the jar with a fermentation lid to allow gases to escape during fermentation.

Store the jars in your pantry or another dark place at room temperature for 5 to 10 days. Once opened, store the jars in the refrigerator for 3 to 6 months. Enjoy!

Amount per tablespoon