I held the jar below my nose and took a deep whiff. Fermentation is a mysterious alchemy that’s intimidated me for years. Raw sauerkraut is a rich source of probiotics which is great for your immune system and gut health. My wife Clare’s purple sauerkraut Makes 1 litre. leave it for 30-40 minutes after extracting more of its own juices (sweating) and then pack it into kilner jars or something covered by outer cabbage leaves (as it tends to rise and bubble in … It’s thought to have originated in China more than 2,000 years ago. A drawback about fermented foods is that they can taste quite tangy to folks who are new to eating them. posted by Luvtcook on 3 Feb 2018 at 23:02 Fermented cabbage. The Clever Guts Diet Recipe Book, by Clare Bailey, is published by Short Books, £14.99. By bruising the cabbage, sprinkling it with salt and then placing it in a sealed, covered and warm environment, the red cabbage will undergo a fermentation cycle that later produces healthy bacteria as a byproduct of being broken down. Apple, Blueberry and Red Cabbage Sauerkraut. Kraut is generally tangy and sour, but holds onto a hint of the sweet cabbage it came from. Give us a thumbs up, subscribe and comment please. We are rediscovering the sharp, savoury tang that comes from a lactic acid fermentation. My cabbage for sauerkraut is currently sweating as per the recipe in the Clever Guts book (bar the fact I’ve used white rather than red cabbage but plan to use that next time). https://www.fermentationrecipes.com/red-cabbage-sauerkraut/487 But the reasons why red cabbage is so well-liked extend much further than mere culinary reasons. 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. First, remove the outer leaves of 1 small organic red cabbage (weighing 1kg), quarter lengthwise and core, then slice into 2-3mm strips. Let’s take a look at some of the lesser known, but perhaps more significant reasons why red cabbage should be a basic staple in your … Red Cabbage, Sea Salt, … Sauerkraut has a number of surprising benefits for gut health. Sauerkraut vs Cabbage - In-Depth Nutrition Comparison. Read six facts about how and this food can aid your digestive system plus the links with probiotics.11 (7%)sauerkraut 8 (5%)gut 7 (5%)healthy 5 (3%)bacteria 3 (2%)lining 3 (2%)digestive 3 (2%)system 3 (2%)benefits 2 (1%)probiotics 2 (1%)contribute Jun 13, 2020 - Follow this step by step tutorial on how to make red cabbage sauerkraut - a probiotic rich nutrient dense superfood great for immune and gut health. Eating raw red cabbage is the best way to get the full impact of its nutrition; however, if you … It is generally believed to be terribly good for your belly. Pick your ingredients – choose a very fresh red cabbage from the farmers’ market and unprocessed salt (Celtic or Himalayan salts work best). Oh. I was surprised to see how easy it is to make a batch of sauerkraut. Veer from the tried and tested path of braised red cabbage and try a bit of home brewing. Red cabbage kraut is essentially fermented cabbage, using a simple but ancient technique of fermentation. Equipment. Kimchi. 1 litre Kilner Jar, washed in hot water or that has been through the dishwasher. Choose an airtight jar and clean it well, rinse and pat dry it. I picked off the large piece of red cabbage lying atop my “green gold” at the mouth of the jar. But it’s not just for hot dogs—sauerkraut is also a prominent side dish in Eastern European cuisine. (It literally means “sour cabbage” in German.) And, it can be made ahead of time and stored in the refrigerator for months. Spring or distilled water (tap water may be too hard) Method: Wash the cabbage and remove the outer leaves. I find, you can scrunch the cabbage easily and its a good workout for one’s hands. What is Red Cabbage Sauerkraut? Once the cabbage has reduced to about a third of its original size, add the sumac and cumin and mix it through well.. Now place the cabbage into the sterilised jar, packing it down as you go.. Once all the cabbage is in the jar, pour the brine in and press it down again until it’s … for every 100g of cabbage use 2g of salt. 1/2 small apple, peeled cored and finely diced 1/2 teaspoon caraway seeds 1 tsp fennel seeds 1 tsp coriander seeds 2. METHOD. Sauerkraut is not only tasty, and very inexpensive, but it also works as a great probiotic. I am currently addicted to dill. I eat kraut almost every day. 1 big red cabbage head. By the end of the 3 days, the red cabbage sauerkraut should have a clean, lightly sour smell and taste. And now for the smell test. Red Cabbage lasts longer than other varieties, and is typically a favorite for salads, is cooked and served as a side dish to meat dishes, or even used in sauerkraut. Homemade sauerkraut is my absolute favourite ferment. For example, red cabbage contains about 85 percent of the daily vitamin C our bodies need, while the green version provides 47 percent. Explore. 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