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[Recipe] Hot Pink Sauerkraut

3 min read time Sep 17, 2020

Description

Description

I love fermented cabbage -- especially when it’s cut thicker than standard sauerkraut. This recipe will make a healthy and delicious sauerkraut that will brighten any dish with unique color and flavor.

To get started, you’ll need a sterilized fermenting earthenware jar with a weight and a heavy lid.

Begin by chopping both a red and white cabbage fairly thin.
Then toss and rub them like you mean it with the salt.
Once they are well bruised put them in the earthenware pot with a heavy weight on top and close the lid.
Let it sit out in a cool dry clean area overnight.

Be sure to really rub the salt into the cabbage so that it will give off it’s juices for perfect fermentation. You have to really bruise the cabbage when rubbing it with salt when it is thick like this.

The next morning check to be sure the cabbage is covered by its own juices. If not, make enough brine to cover. Add ½ teaspoon of salt for every cup of water. Bring to a boil dissolving the salts. Let cool to room temperature and then add to your cabbage to top it off to have the cabbage completely submerged.

It will take approximately 1 tsp of salt for every 4 oz of cabbage.

Ingredients: Hot Pink Sauerkraut

White Cabbage
Red Cabbage
Himalayan Salts
1 tbsp Fennel seed or caraway seed (optional)

Directions:

Start with 3 cups of thinly sliced (¼ “) white cabbage and 3 cups of thinly sliced red cabbage and mix together in a bowl. Next sprinkle with 3 - 4 tbsp of salt depending on the size of the cabbages, approximately 1 tbsp of salt per 2 ½ cups of cabbage. Rub the cabbage well with the salt, bruising and gently crushing it so the juices will flow.

Place in a clean earthenware jar and place a weight on top. Place the lid on the jar. The next morning the cabbage should have released its juices and is covered in the liquid. If this is not the case, make a simple brine, boiling of 1 tsp of salt per cup of water and add to the cabbage once it has cooled to room temperature. In 3 or 4 days the hot pink sauerkraut is ready to be eaten or jarred.

Serve with seared tempeh, flavored with mustard, garlic and onion powder, or if you prefer, enjoy this on an all natural, nitrate-free, organic hot dog or simply rice!

Add it as a beautiful, delicious garnish to any dish and enjoy!

You can keep up to one month in the fridge opened or longer if unopened. I like consuming them quickly when they still have a delightful crunch.

About Denise Girard, ZNF Master Chef

Denise Girard is a classically trained chef and an award-winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.

Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy and France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the East West school of herbology in Santa Cruz and with Dr Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.

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