Red Cabbage Sauerkraut

This batch of sauerkraut turned out especially good:

I cut two heads each of savoy and red cabbage into long narrow strips, then sprinkled them generously with sea salt, let them rest, then kneaded them until juice was coming out and they were turning translucent. I added a decent amount of caraway seed and a handful of dried juniper berries, covered it with a few spare cabbage leaves, and weight them down with some ceramic weights– pushing the cabbage down into its own liquids. Then I just let it lacto-ferment in a crock on the counter for 3 or 4 weeks, tasting periodically.

The result was a moderately sour bright maroon kraut that still had some good crunch… I moved it to the fridge to slow further fermentation.

So far it’s gone especially well with sausages and mustard, or with home-smoked brisket and fermented thai chilies on a taco…

Tags: Boudin Blanc, sauerkraut