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
Ingredients
- 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
Instructions
-
In a large glass bowl, combine cabbage, daikon, beets, ginger, and sea salt.
-
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.
-
Use your hands to pack the produce tightly into a quart mason jar, one handful at a time.
-
One produce is packed in the jar, push it down with your fist, the back of a wooden spoon, or both, a few times.
-
Now produce should be just about covered in its own brine.
-
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.)
-
Cover, label, and refrigerate for long-term storage.