Purple cabbage sauerkraut recipe

Instructions

1. Remove the outer leaves of your cabbages and keep aside
2. Chop up the rest of the cabbage head
3. Add the salt
4. Massage the salt into the cabbage until you start to see water emerging from the cabbage leaves. This process creates a natural brine solution.
5. Pack the chopped cabbage tightly into a 1 litre jar to the shoulder of the jar and ensuring the chopped cabbage is well covered by the brine.
6. Roll up your outer leaf and wedge it into the shoulder of the jar so that it holds the chopped cabbage below the brine. Alternatively you can use a quartered onion to hold the cabbage below the brine.
7. Screw the lid onto the jar but make sure it is fitted loosely so that the gas may escape.
8. Allow to stand in a cool area for 3 to 4 weeks.
9. After 24 hours the sauerkraut will start to bubble. Some of the brine may escape from the jar. If you notice this then open the lid and squash the cabbage back down into the jar to push out the gas and allow the brine level to drop.
10. The colour will change from a dark purple to a bright red colour over time as the cabbages ferment.