Blaukraut

This recipe offers a delightful twist on traditional sauerkraut by incorporating red cabbage, crisp tart apples, and flavorful caraway seeds. The combination of these ingredients creates a vibrant and tangy kraut that can be enjoyed on its own or used as a delicious accompaniment to various dishes. The fermentation process enhances the flavors, resulting in a pleasingly sour and pickle-y taste. With simple ingredients and easy-to-follow instructions, you can create your own batch of homemade red cabbage kraut.

Yield: About 1 gallon
(fermentation vessel: 1 gallon or larger)

INGREDIENTS:

• 2–3 heads (about 6 pounds) red cabbage
• 2–3 crisp tart apples, cored, quartered, and sliced thin
• 1 medium onion, thinly sliced
• 2 tablespoons caraway seeds (or to taste)
• 1½–2 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Remove the coarse outer leaves of the red cabbage. Rinse a few unblemished leaves and set them aside.
2. Rinse the remaining cabbage in cold water. Quarter and core the cabbage using a stainless steel knife. Thinly slice the cabbage using the same knife or a mandoline.
3. Transfer the sliced cabbage to a large bowl. Add the sliced apples, thinly sliced onion, and caraway seeds to the bowl.
4. Add 1½ tablespoons of unrefined sea salt to the cabbage mixture.
5. With clean hands, massage the salt into the cabbage leaves. Continue massaging until the cabbage starts to glisten and release liquid.
6. Taste the cabbage mixture. It should have a slightly salty flavor without being overwhelming. Add more salt if needed. If there is not much brine in the bowl, cover it and let it stand for 45 minutes, then massage again.
7. Transfer the cabbage mixture, a few handfuls at a time, to a 1-gallon jar or crock. Press down firmly with your fist or a tamper to remove any air pockets.
8. As you press the cabbage, you should see some brine rise to the top. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar.
9. Place one or two of the reserved outer cabbage leaves on top of the packed cabbage. For a crock, cover the leaves with a plate that fits the container’s opening and covers as much of the vegetables as possible. Use a sealed water-filled jar as a weight to press down the plate. For a jar, use a sealed water-filled jar or ziplock bag as a follower-weight combination.
10. Place the fermentation vessel on a baking sheet and set it somewhere nearby, away from direct sunlight, and at a cool temperature.
11. Allow the kraut to ferment for 7 to 14 days. Check daily to ensure that the kraut remains submerged. Press down if necessary to bring the brine back to the surface.
12. After 7 days, you can start testing the kraut. It should have a pleasingly sour and pickle-y taste, without the strong acidity of vinegar. The vegetables should have softened slightly while retaining some crunch.
13. Ladle the kraut into smaller jars and press it down to remove any air pockets. Pour any remaining brine into the jars.
14. Tighten the lids and store the kraut in the refrigerator. It will keep well for up to 1 year.

Create Your Own Recipes:

For a visually stunning kraut, consider adding beets to the red cabbage mixture. This combination will create a beautiful beet-red cabbage kraut. You can also add some chopped jalapeño for an extra kick of excitement.

With these detailed instructions and the freedom to experiment, you can enjoy the delicious flavors of homemade red cabbage kraut and explore creative variations to suit your taste preferences.