Ruby Sauerkraut with Caraway

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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 . . .