Ruby Sauerkraut with Caraway

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Ruby Sauerkraut with Caraway

(makes about 4 cups)

From Veggie Life, Autumn 2004, Wood

" I vary the seasonings in my kraut from batch to

batch. My favorites include cumin, dill, seaweed,

garlic, ginger, juniper, and chile. This recipe takes

its color from the beet, but purple cabbage will yield

a similar ruby color. For pale-colored sauerkraut,

omit the beet and use green cabbage. Note: Sea Salt

prevents spoilage and the acidity is created by the

lactic acid fermentation and by maintaining an

anaerobic environment as the vegetables remain

submerged under the brine. "

1 large head organic cabbage (about 1 1/4 pounds)

1 medium beet

2 cloves garlic, minced

1 tablespoon caraway seeds

1 tablespoon sea salt

1. Remove any coarse or dry outer leaves, and cut

cabbage lengthwise into quarters. Grate cabbage, core

and all, and beet on a hand grater or in a food

processor using the fine grater.

2. In a large bowl, combine grated vegetables with the

garlic, caraway seeds, and salt. Pack mixture firmly

into a wide-mouth jar (You'll need a 1-quart size or

larger).

3. Set jar on a late to collect any potential

overflow. Apply pressure to the vegetable shreds, by

using a water-filled glass bottle or jar. (Even a

water-filled zippered bag will work.) Rest the weight

atop the grated cabbage. Cover with cheesecloth, if

desired (although this is not necessary), allowing any

gasses that are formed to escape; set aside at room

temperature to ferment. Brine will form and rise to

the surface within 24 hours. The weight will keep the

cabbage submerged. (If the brine fails to cover top of

cabbage, dissolve 1 tablespoon salt in 1 cup of water

and pour over cabbage.) Kraut will be ready in 3 to 5

days, or when it has a pleasant and tangy fermented

flavor and each cabbage shred is translucent rather

than opaque.

4. Remove weight. Remove and discard any bubbly foam

or discolored kraut from top of jar. Cover jar tightly

and rinse the outside. Kraut will keep refrigerated

for 8 weeks. Serve as a condiment or add it to salads

or sandwiches.