Red Sauerkraut Recipe

Fermented foods are put through the process of lacto fermentation, this is where natural bacteria are added to foods to feed on the sugar and starch.  Lactic acid is created out of this process, which preserves the foods and creates beneficial enzymes, fatty acids b-vitamins and several strains of probiotics.  Examples of fermented foods include sauerkraut, miso, kombucha, kimchi, tempeh, yoghurt, kefir.

Here is a great Red Sauerkraut recipe for you to try!

Recipe from : https://www.youtube.com/watch?v=zgfwA7qt0lg&index=25&list=PLX98sAmndWt1lGRCL75HlrZH4dHmpQe4P

 Ingredients:

• 1 red cabbage
• 2 beetroots peeled
• 2 tablespoons juniper berries
• Salt

 You will need a:

•  Large Bowl
• Knife
• Grater
• Plastic gloves
• Apron
• Mason Jar
• Cheese Cloth
• Rubber band or tie
• Something that will fit inside mason jar to act as a weight

Method:

1. Cut Cabbage around the core (into wedges) and slice thinly
2. Place sliced cabbage into a large bowl and sprinkle with a decent amount of salt, massage for 5-10 minutes to draw out the water
3. Wearing Gloves, grate the beetroots and add to large bowl with juniper berries
4. With your hands incorporate the ingredients
5. Still using your hands grab the sauerkraut and place scoop by scoop into the jar, each scoop you should push the sauerkraut down to squeeze out more and more water,
6. Do this until the jar is almost full or you run out, which ever comes first
7. At the end the water level needs to be above the sauerkraut, if this is not the case you can add water or pour the red water from your large bowl in
8. Place a small weighted object inside the jar to ensure the water level is always higher than the mix.
9. Cover with a cheese cloth and secure with a tie or band
10. Store away from sunlight in a cool place,
11. Check daily to ensure the sauerkraut hasn’t snuck above the water line, if this happens add some water
12. Taste in 3 days if you prefer tangier let it go for a few more days
13. Store in refrigerator for up to 3 months