Mixed Vegetable sauerkraut

 

 I feel like sauerkraut is a relative term. I rarely do anything by the books, so here is my version - I jokingly call it Katekraut. Kraut is a lacto-ferment, that is full of healthy probiotics. This kraut is so delicious on just about everything! Burgers, sandwiches, rice, chicken - the sky is the limit.

 

Ingredients

Napa cabbage - 1

Purple cabbage - 1/4 - 1/2

Purple onion - 1

Carrots - 2-3 

Pink lady apple - or similar - 1 small

Chilli pepper - dried - 1-2 Tablespoons

Celery seed - 1 teaspoon 

Hot chilli powder - 1 Tablespoon - (optional if you want it hot).  

 

1. Chop the cabbage into shreds. Cut the onion into strips. Use a potato peeler to shred the carrots. Chop the apple into tiny pieces. Mix together well in a large bowl.

2. Sprinkle in the salt. Massage the salt into the vegetables.  Keep kneading and squeezing the vegetables. Water will release and start to pool in the bowl.

3. Start to press the veg into your container. I use a half gallon canning jar. Add some and press with your fist. You want it packed in tightly, with all the air bubbles pressed out. 

 4. Once it is all pressed in, add any remaining juice. You want the all the veg under the fluid. You can put a fermentation weight on top, or a piece of cabbage to keep the veg under the fluid.

5. Cover with a canning lid- but loose enough for gas to release. Or a bowl. 

6. Sit on a counter, out of direct sunlight. 

7. Every day you need to check the kraut. Use a big mixing spoon or your fist and press out the bubbles.  

8. After a week, start tasting. I like 2 weeks, but my house is cold. If your house is warm, then it will ferment faster. Once it is at the right sourness for you, then it is done. Once done, store in the fridge.