Purple sauerkraut is the prettier cousin of your normal sauerkraut; I just use purple cabbage. This recipe is simple, and can be completed overnight.
To begin, warm 2 cups of water with bay leaves, cloves, peppercorns, salt and sugar. Let this boil for about 10 minutes. Mix in the vinegar and oil. This will create a brine.
While the brine mixture is boiling, thinly slice/ shred the purple cabbage. Shred 2 carrots as well. Place into a large mixing bowl.
Allow the brine to cool for another 10 minutes. After the brine is cool, pour it over the shredded cabbage and carrots. Add in 1 tbsp of minced garlic. We like to use pre-minced, from the store. Mix well
Place a plate inside the cabbage bowl. Add a second bowl on top, and fill with water. This will act as a weight. Allow the sauerkraut to cool for a few hours. Remove the bowl of water, and plate. Cover and store in the refrigerator over night.
The sauerkraut is ready to eat as it. I personally like to seal it in jars to keep it longer. While there are many methods, this is the one that I use.
Boil jars, lids and rings for 10 minutes to sterilize. Tightly fill each jar with sauerkraut, add brine liquid to fill. Clean the rim of the jar and add he lid and rim.
Place jars back in boiling water and boil for 15 minutes. This will help cook the sauerkraut a little bit, while sterilizing
at the same time.
Remove the jars and let cool. They should begin to “pop” as a seal is created.
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1 head of cabbage
1tbsp minced garlic
2 cups water
1/4th cup sugar
1 tbsp salt
4 bay leaves
5 whole cloves
1/4th cup olive oil (I added 2 tbsp of our Reaper Oil for spice)
1/3rd cup vinegar
- Boil water, sugar, salt, peppercorns, bay leaves, and cloves for 10 minutes. Add oil and vinegar.
- Let cool for 10 minutes.
- Finely chop/ shred cabbage. Shred carrots. Place in large mixing bowl.
- Pour brine into cabbage. Place a plate on top, followed by a bowl of water. Let cool.
- Store in refrigerator overnight.