Re: Ruby Sauerkraut with Caraway

[Guest guest]

Thank you Rogene! Now that's what I'm talking about! I can't wait to

make this one. I have purchased this raw kraut at Wild Oats and pay

a premium price for it--I am so glad that I have a recipe to make my

own now! I'll post this one in our recipe section too. If any of

you have any other favorite recipes to share that are healthy and

promote life, please share them! (The recipe section is in our

database section and anyone can post there.)

Patty

> > Ruby Sauerkraut with Caraway

> >

> > Makes approximately 4 cups

> >

> > You can vary the seasonings from batch to batch.

> > Options include cumin, dill, seaweed, garlic, ginger,

> > juniper, and chile. This recipe takes in color from

> > the beet, but purple cabbage will yield a similar ruby

> > color. For pale-colored sauerkraut, omit the beet and

> > use green cabbage. Note: Salt prevents spoilage and

> > the acidity is created by the lactic acid fermentation

> > and by maintaining an anaerobic environment as the

> > vegetables remain submerged under the brine.

> >

> > 1 Large head organic cabbage (about 1 1/4 pounds)

> > 1 Medium beet

> > 2 Cloves garlic, minced

> > 1 Tablespoon caraway seeds

> > 1 Tablespoon sea salt

> >

> > 1. Remove any coarse or dry outer leaves, and cut

> > cabbage lengthwise into quarters. Grate cabbage - core

> > and all - and beet on a hand grater or in a food

> > processor using the fine grater.

> >

> > 2. In a large bowl, combine grated vegetables with the

> > garlic, caraway seeds and sale. Pack mixture firmly

> > into a wide-mouth jar (You'll need a 1 quart size or

> > larger).

> >

> > 3. Set jar on a plate to collect any potential

> > overflow. Apply pressure to the vegetable shreds, by

> > using a water-filled glass bottle or jar. (even a

> > water-filled zippered bag will work.) Rest the weight

> > atop the grated cabbage. Cover with cheesecloth, if

> > desired (although this is not necessary), allowing any

> > gasses that are formed to escape, set aside at room

> > temperature to ferment. Brine will form and rise to

> > the surface within 24 hours. The weight will keep the

> > cabbage =submerged. (If brine fails to cover top of

> > cabbage, dissolve 1 Tablespoon sea salt in 1 cup water

> > and pour over cabbage.) Kraut will be ready in 3 to 5

> > days, or when it has a pleasant and tangy fermented

> > flavor and each cabbage shred is translucent rather

> > than opaque.

> >

> > 4. Remove weight. Remove and discard any bubbly foam

> > or discolored kraut from top of jar. Cover jar

> > tightly and rinse the outside. Kraut will keep

> > refrigerated for 8 weeks. Serve as a condiment or add

> > it to salads or sandwiches.

> >

> > You can eat raw, or cooked . . .