Red cabbage is packed with anthocyanin (antiviral properties!) and vitamin C. I am actually not a big fan of the braised red cabbage we eat here around christmas time, but the kraut made from red cabbage is rather surprisingly crunchy and keeps for a long time. I like the word ‘blaukraut’, the recipe (and the name!) is based on the one from the book ‘Fermented Vegetables’ by Kirsten K. Shockey & Christopher Shockey.
Type of fermentation: lacto-fermentation
Tools: a good sharp knife, large bowl, glass jar, weight
1 big red cabbage, thinly sliced
2 tart apples, thinly sliced and cut into matchsticks
1 small onion, thinly sliced
1-1,5 tablespoons of fine Himalayan salt
1. Mix the sliced cabbage, the apples, onion and the salt in a large bowl and massage the lot not too tenderly for about half an hour.
2. Taste the mixture and add a bit more salt if needed. It should taste fresh and salty but not overwhelming.
3. When the cabbage starts to release juices, you can transfer the mixture to a glass jar, a handful at the time, while firmly pressing the cabbage down with your fists.
4. Fill up the jar, top with a weight and close the lid
5. Check every day, the cabbage must stay submerged. Press if needed and let everything ferment for 1 to 2 weeks at room temperature
6. When you are happy with the taste and the texture, transfer the cabbage to clean glass jars (fill them as much as you can, leaving no headspace) and store in the fridge.
Notes: I like my blaukraut crunchy and young, that is why I indicated 1 to 2 weeks of fermentation. You can of course leave the ferment a few weeks longer if you prefer it more sour and with a softer texture.