Purple Sauerkraut

Purple Sauerkraut
1 small purple cabbage
cored and finely shredded
1 tsp sea salt
1 tsp caraway seeds
1 clove garlic
finely minced
1 clove black garlic
finely minced
Fermenting foods is a great way to preserve otherwise perishable ingredients for months at a time. The beneficial bacteria created during the fermentation process help predigest food and provide digestive enzymes, making the nutrients more available and easier to absorb. This sauerkraut recipe is extremely simple and once fermented can be stored for several months in the fridge. The amazing gut boosting health benefits make it a great addition to any meal!
Put cabbage in a medium bowl, add salt, caraway seeds and both garlic cloves. Toss ingredients together with your hands until well incorporated.
Massage the cabbage mixture for 2-3 minutes, until the cabbage begins to release its water content.
Set aside for 5-10 minutes so the salt can continue to pull more moisture out of the cabbage.
Once the cabbage has softened and released a noticeable amount of liquid, scoop mixture (including liquid) into mason jar, pressing down firmly after each scoop so that the cabbage is tightly packed into the jar and submerged in the brine. Be sure to leave at least 1 inch of headroom at the top of the jar.
Position a weight on top of the cabbage mixture, to make sure the cabbage stays submerged in the liquid throughout fermentation. (If you do not have a weight you can use the leftover core from the cabbage, a small mason jar or even a rock.)
Screw the lid on the mason jar until closed, then unscrew just a bit, in order to allow any carbon dioxide that’s created to escape, this will help to prevent the jar from exploding during the fermentation process.
Place jar in a secondary container, like a bowl or Tupperware, to collect any liquid that may release from the jar while fermenting. Store at room temperature (75F or lower will work best) for at least a week, then taste for flavor. If you want a stronger more acidic flavor, continue to ferment at room temp for up to a month. When it reaches your desired flavor, store in refrigerator.
source: An original recipe from Kathryn Ravnik
It is important to use high quality ingredients when fermenting foods, make sure the ingredients are organic and use a high quality unrefined sea salt for best results.

The seasonings used in this recipe are based on my preference, but you should feel free to experiment with your own favorite spices.

If you use a larger cabbage you will need to add more salt, the rule of thumb is: 1 tsp salt per pound of cabbage.

The diet direction for this dish is cleansing.

no common allergens