Hijacking an old thread here:
I recently made a batch of kraut with purple cabbage. Since it's experiemental food, I only made one head of cabbage worth. I washed the cabbage, shredded it in the food processor, then salted it with about 1-1/2 tsp of kosher (non-iodized) salt. The purple cabbage wasn't as "wet" as the green, so I added some brine (1tsp salt per C of water) to cover the cabbage after pressing it down.
I left it on the counter for only a week before sampling, and I like where it's going. It's tart and tasty, but there's still enough body in the cabbage for a satisfying crunch. The flavor is bright and acidic, but still cabbage-esque. It was delicious on last night's brats.
Next stop, mixed red and green cabbage with shredded carrots to make a slaw-like sauerkraut.
My Bavarian (well, Swabian) Oma made killer sauerkraut, so I'm ruined for the canned stuff. I won't eat it.
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