Gingery Red Cabbage Sauerkraut
Adapted from The Beauty Detox Solution [1] by Kimberly Snyder
Ingredients
- 4 (24-ounce) or 3 (32-ounce) glass canning jars with metal seals and lids
1 medium head red cabbage
4 inches fresh ginger, peeled and grated
1 tablespoon unpasteurized miso paste
Salt, to taste
Directions
- To sterilize jars: Wash jars, metal seals, and lids in soapy water, then rinse. In a deep stock pot or pressure cooker, cover the jars with enough water so they are completely covered. Bring to a boil, and sanitize for 10 minutes. Turn off heat and remove jars, seals, and lids. Allow everything to cool while preparing the salad.
- To prep sauerkraut: Remove six outer leaves from the cabbage and set aside, intact. With the remaining cabbage, shred in a food processor or on a box shredder. In a large mixing bowl, combine shredded cabbage and ginger.
- In a blender, blend 4 cups of water with miso paste until smooth. Stir into bowl with shredded cabbage until well mixed. Divide cabbage and liquids between the cooled, sterilized glass jars. Use a wooden spoon to tightly pack in the cabbage. Leave at least 2 inches of room at the top of each jar (it will expand as it ferments). Tightly roll up the outer cabbage leaves and place them inside the jars to fill the 2-inch spaces. Wipe the outer neck of the jars clean with hot water to clean up any spillage. Screw lids tightly onto jars.
- To ferment: Place jars in a cool, dark spot in the pantry for 5 days. The room temperature should be 65ºF to 70ºF. If it is slightly colder, wrap a towel around each jar. Bubbling in the jars is a sign that the jars are fermenting properly. After 5 days, remove the outer cabbage leaves and discard. Transfer the jars to the refrigerator (to slow down the fermentation process). Once cool, unscrew the lids, salt each jar to taste, and enjoy. Once the seal has been broken on each jar, the salad will keep refrigerated for up to 1 month.
Information
- Category
- Vegetables, Side Dishes
- Cuisine
- North American
- Yield
- About 12 cups