My daughter hadn’t eaten sauerkraut for a while, and was a bit resistant to eat it again.
In the end, she would only eat the pink one, and we had to rename it krauty-kraut. We make this recipe together, and now she loves it!
All these ingredients should be organic. You will get much better results this way, as there are bacteria in the organic cabbage which will help fermentation
1.5kg red cabbage
300g green cabbage
2.5 tbsp celtic sea salt
1 sachet fermented vegetable culture
I use a Mad Millie fermenting crock, I get more consistent results.
Sterilise the crock by pouring boiling water into it and leaving it for 10 minutes. Put the clay weights in the boiling water too. Make sure all knives and spoons are sterile too – either by putting in the boiling water or using straight out of dishwasher.
Remove all the outer leaves from the cabbages and finely chop.
Peel the beetroot and finely chop (or grate)
Peel the ginger and finely chop (or grate).
Put all the chopped vegetables in a large clean bowl.
Add the salt
Dissolve the sachet of starter culture in 2 tbsp water and 1 tsp sugar.
With extremely clean hands, massage the vegetables with the starter culture and salt for about 5-10 minutes. After a while, a lot of liquid will come out of the vegetables, which is what you want.
Move all the vegetables into the crock, packing it down tightly.
The vegetables should be submerged in the liquid. Place the clay weights on top, to keep the vegetables submerged.
Place lid on crock.
Fill the moat with water to make an airlock. Keep topping up this moat during the fermentation period.
Leave on bench to ferment for 1-2 weeks. More like 1 week in summer and 2 weeks in winter. When it is ready(it should taste tangy) transfer to sterile jars and move to fridge.