Saturday, February 9, 2013

Purple Garlic Kraut

Purple Garlic Kraut

Makes 3-4 Quarts


1 medium head of red cabbage
1/2 medium head of green cabbage (or 1/4 of a ginormous one)
1 large jalapeno pepper or 2 small
8 cloves of garlic
1 1/2 Tbsp of Real Salt or sea salt
1/8 cup of whey

Shred all of the cabbage.  I like to do this with the slicing attachment of my food processor, because it is so quick.  You could also use a mandolin or even a knife.  You would get a great arm workout too!  I must say that my food processor was an investment, but not one I ever look back on and regret.  (Like when I spent $100 on an automatic sprouter, when I could have used a jar and a $3 lid.)

I wanted to keep the garlic and jalapeno really fine so not to over power the kraut, so I used the shredding attachment on my food processor.  You could also just chop them really finely, just make sure not to touch your eyes until you are done and wash your hands.  My family is so fussy about spicy food, much to my avail.  I didn't want anyone biting into either and complaining that it was "too hot".  If your family can handle spicy stuff, by all means put some more jalapenos in there!

Add all of the ingredients to a large container and use a potato masher or meat tenderizer to start to break down the cabbage.  If it isn't breaking down you can let it sit for 30 minutes and then start to work it.  I think mine would have done better had I done this.  My head of cabbage was very firm and I shredded it into bigger pieces.  When I make my Simple Kraut, I shred the cabbage finer and it breaks down quite quickly.   But I read on Wild Fermentation, that it is okay to walk away for a little bit and let the salt begin to soften the cabbage.

When it has produced some liquid, you can add it to your jars.  Make sure to push the cabbage down under the liquid.  You can also add a small amount of filtered water to the top to cover it.  Put the lid on tight and place in a warm part of your kitchen.  And ferment for 3 days.  This winter, I've been using my Slow Cooker to keep my ferments happy and going.  Plus, I always have broth on hand.  I also made a batch of Kimchi to go along with this.  I love the way the Purple and Orange look next to each other. 

We loved this kraut!  More than I expected.  It wasn't very hot, like a homemade mild/medium salsa.  We ate it on fajitas that I made grain-free tortillas for.  The tortillas were a toss up with my kids, because we are so new to this GAPS/grain-free lifestyle.  But the Kraut was a hit all around.  The color is amazing and red cabbage is much milder than green cabbage in my opinion, you don't get that peppery bite.  

This is definitely one of the brightest meals we've ever had!  We also ate the kraut on some Apple Sausages this week and loved it straight out of the jar!  Well, happy fermenting to you.  Hope you give this one a try, you will not be disappointed!

Love and Butter,

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  1. how long did you ferment and what is the recipe for the tortillas?

    1. So sorry I left that out. I ferment all of my jarred veggies for 3 days. And here is the recipe I used:

      Thanks for catching that!

  2. Never thought about trying this before, I bet my husband would like it with the Garlic and Jalapeno, we might just have to give this a try! :) Thanks for sharing!

  3. This looks really good! Re: the jalapenos, I actually have a special pair of plastic gloves marked "Jalapeno Gloves", because the first time I ever made salsa (and the first time I actually used jalapenos) I didn't wear gloves, and my poor hands felt like they were ON FIRE for days! I was constantly soaking them in lemon juice to soothe them. Now I won't go near those little peppers without my gloves!!

    Thanks for sharing this on Waste Not Want Not Wednesday :)

  4. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)