4 from 1 vote
pink house kraut salad bowls // brooklyn supper
Autumn Giles' Pink House Kraut
Prep Time
15 mins
Total Time
15 mins
A bright pink, intensely flavored red cabbage sauerkraut recipe from Autumn Giles' Beyond Canning, New Techniques, Ingredients, and flavors to Preserve, Pickle, and Ferment Like Never Before.
Recipe Type: Side
Makes: 1 scant quart
Author: Recipe reprinted with permission from Beyond Canning by Autumn Giles; copyright 2016, Voyaguer Press
  • 340 grams red cabbage (about half a small head), thinly sliced on a mandoline or as thin as you can with a knife
  • 180 grams daikon, thinly sliced on a mandoline or as thin as you can with a knife
  • 170 grams red beet (about 2 small), thinly sliced on a mandoline or grated
  • 15 grams fresh unpeeled ginger, grated
  • 11 grams sea salt
  1. In a large glass bowl, combine cabbage, daikon, beets, ginger, and sea salt.
  2. Use your hands to stir ingredients together, then work salt into produce using your hands for about 2 minutes. If you've ever "massaged" kale for a salad, that's the motion you want to employ here. In slightly less technical terms, it's basically smooshing. The vegetables will begin releasing their liquid.
  3. Use your hands to pack the produce tightly into a quart mason jar, one handful at a time.
  4. One produce is packed in the jar, push it down with your fist, the back of a wooden spoon, or both, a few times.
  5. Now produce should be just about covered in its own brine.
  6. Secure jar with an airlock system and allow kraut to ferment for up to 2 weeks. You may begin tasting for doneness after 3 days. (Note: Kraut took about 10 days for me.)
  7. Cover, label, and refrigerate for long-term storage.