Fermented cabbage (sauerkraut) is super basic and easy. Essentially it comes down to cabbage + sea salt + time. I have been adding a couple extra ingredients to boost mineral content and give it a German flair.
*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.
Fermented Red Cabbage
1 head red cabbage
3 Tbs sea salt
2 Tbs hijiki seaweed (dried.)
1 Tbs caraway seed
1 tsp ground clove
*optional: grape leaves 2-3
Equipment: large bowl, lidded glass containers/jars
Gently remove 2-3 outer leaves, trying to keep them as intact as possible. Set aside.
Shred the red cabbage.
Wash and dry your hands.
In a large bowl, massage the salt, spices and seaweed into the shredded cabbage. Cover with a towel to keep dust and buggies out, and allow to sit for about an hour.
Return to the cabbage and CRAM IT into the jars and glass containers. Leave about an inch of “head-room” from the top. Keep pressing the cabbage further down in the containers until it is covered by its own juices. Use the reserved outer leaves (or the optional grape leaves) to cover the shredded cabbage and hold it under the juices.
Store in the dark at room temperature for at least a week. Periodically taste test it. When it reaches the tanginess level you prefer, move it to the refrigerator.
*I REALLY like it after about 1 month fermenting. It is SUPER zippy.
Magic and/or Science happen during fermentation. I only have the ability to calculate the value of the raw ingredients, so these are very very rough estimates, and I’m sure the sodium is WAY off.