Sauerkraut is not only tasty, it’s extremely good for your digestive system, as are all fermented foods. Packed with dietary fiber, it’s good for your heart too. It’s also full of vitamins A, C, K, E and is an excellent source of iron, manganese, copper, sodium, magnesium and calcium.
1 purple cabbage
1½ tablespoons sea salt (=1 tablespoon + 1½ teaspoons)
Pull off outer leaves of cabbage, then cut into eight pieces. Saving a few pieces of the outer leaves.
Thinly slice cabbage.
Sprinkle cabbage with salt, then massage for eight to 10 minutes until cabbage becomes limp.
Pack cabbage into jar, placing a few of the reserved cabbage leaves on top. Weigh down the cabbage using either a smaller jar, or make a solution of salt and water a place in a plastic bag. Cover jar with a thin cloth. Allow to ferment for seven to 10 days (depending on your taste preference) at room temperature. Press down the cabbage daily while it’s fermenting. Note: Don’t worry if you see bubbles, foam, or a white substance on the surface of the sauerkraut. These are all normal signs of healthy fermentation.
Enjoy! Store refrigerated.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com