While the use of green cabbage for homemade ferments is common, few people know that purple cabbage makes a delicious sauerkraut as well! Not only that, but it deepens from a beautiful purple to a deep, indescribable red. A beautiful side dish for any dinner table!
In this recipe we put a different twist on ingredients. The result is finger-licking good! Apples, ginger and beets are added to the purple cabbage, resulting in a tangy, brilliantly colored ferment!
How to Make Sauerkraut with Purple Cabbage
You’ll need:
- 2 large purple cabbages (approx 6 lbs)
- 2-3 large beets
- 2 inch piece grated ginger
- 3-4 apples, chunked or grated
- 3-4 Tbs salt
Directions: peel off outer cabbage leaves, then cut heads into quarters. Remove the core or it may give the ferment a bitter taste.
Cut each quart into 1/4 slices, then cut slices into 2-3 inch lengths. Place half in a crock or bucket. Sprinkle with half the salt, then add the remaining cabbage. Add the remaining salt.
Wash apples and beets. Send through a grater along with the raw ginger.
Add to the cabbage. Take a blunt-ended object (kraut pounder, water or wine bottled) and pound until liquid appears.
Give it a 5-10 minutes rest, then pound again.
Begin filling canning jars, packing the kraut as you go. Fill only to the jar’s shoulder. Add liquid until it comes flush with the top of vegetables. Note: if you don’t have enough liquid, combine 1 tsp salt with 1 C water. Mix and add as necessary.
Seal with jars with canning lids, then set to ferment in a place between 60-75F.
By day 3, be sure to check for building pressure. Break seals daily until gasses are no longer being released.
Once accomplished, the ferment can be moved to the cold room or refrigerator. If planning to eat in the next month, it can sit on your counter top for 2 months, provided temperatures are not above 75F.
I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!
Hi Autumn,
I tried post a comment earlier, but I think it deleted. Sorry if you’re getting this twice. I started my saurkruat on Sep. 23rd. In the past few days, however, I have noticed that my saurkruat has stopped bubbling and the top is seeming quite dry. One even had a tinch of mold in it – so I promptly removed the top layer … but maybe I should have done something else?
It is also quite salty.
Is there any way I can remedy this? Or is it a lost cause?
If your kraut is no longer releasing bubbles, it’s time to put it in jars with lids and refrigerate. If I remember correctly, this is a very punchy, strong flavored vinegar due to the presence of apples. The salt flavor will mellow out a bit as it sits. You could also add another head of cabbage to it. Just make a small batch by itself and add it into your current one. I desperately need to rework this blog post…its very old! Let me know if you have more questions!
How many days/weeks does it take until this is ready or is that particular to taste?
I usually let it go for 2-3 weeks (depends on temps) and then put it into cold storage. 🙂
And do you need to open the lid every day to let out gases or is it okay to just sit on the counter? I made it a few days ago! I’ve never done sauerkraut so this a whole new experience! Is it similar to making apple vinegar?
If you just made a batch, I would break the seal every 3 days for the next 2-3 weeks. If your lid doesn’t fit very tight, you may not have buildup at all. But if gasses do build, you’ll need to quickly break the seal every day so that the jar doesn’t explode if it gets bumped or bubble over when you finally do open it up. After about 2-3 weeks of fermenting, the kraut will move into another phase and you won’t have to worry about breaking the seal anymore.
I put them in mason jars like you suggested so I think the seal should be pretty good! I will keep opening the jars every 3 days (I have been opening it every day (but just made it two days ago) so I’ll stop that :p)
Thank you!!