Rainbow Kraut

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better. I’ve been playing around with different ferments for a couple of months now. My family thinks I’m a little obsessed, but that’s okay. 

I have a slaw recipe that I learned from my friends from Kenya. It’s super great and I published it in Farm to Table (which you can get for free when you subscribe to our blog). I wondered what it would taste like as lacto-fermented sauerkraut. Y’all it tastes great!

I’m not going to give exact measurements because I don’t want you having to grate two and a half carrots to the get measurement that I got from two carrots. Your kraut will turn out just fine without the exact measurements. It’s how people cooked for thousands of years.

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better. I like to shred the cabbages first

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better. Then chop them. This really helps to get pretty small pieces.

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better. I put everything in a large bowl and salt it. I weigh the bowl first and adjust the scale back to zero (with the bowl on it) then I weigh the bowl when it is full.  I use 2 tsp salt for every pound of kraut. I use Himalayan salt from Fermentools.

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better. Then I use my hands to mix it all together, crushing some of the vegetables as I mix. I cover it with a towel and let it sit for a couple of hours.

Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better.

After a couple of hours, I put it in wide mouth canning jars, press it down to make sure there is liquid coming up over the kraut, put the Fermentools lids on and set them in a cool dark place for 5-7 days.  When they are done fermenting, I store replace the lids with regular canning lids and store them in the refrigerator. 

Rainbow Kraut
Delicious lacto-fermented sauerkraut made with green and red cabbage, carrot, beets and apple.
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Ingredients
  1. 1/2 a head of green cabbage (finely chopped)
  2. 1/5 head of purple cabbage (finely chopped)
  3. 2 grated carrots
  4. 1 grated beet
  5. 1 chopped apple (you need a firm apple like gala or pink lady)
  6. salt (I really like Himalayan salt for fermenting)
Instructions
  1. Chop the red and green cabbage very fine.
  2. Grate the carrots and beet
  3. Chop the apple
  4. Put all the prepared produce in a large bowl and sprinkle two teaspoons of salt for every pound of produce over it. Use your hands to mix and gently crush the produce. Cover with a cloth for several hours.
  5. Put into clean wide mouth jars and put Fermentools lids on (or whatever you use for your fermenting).
  6. Put in a cool dark place for 4-5 days. Then remove Ferementools and put a regular canning lid on.
  7. Store in the refrigerator.
  8. Enjoy!
SchneiderPeeps http://www.schneiderpeeps.com/
 Lacto-fermented sauerkraut has so many great things going for it - beneficial enzymes, lots of vitamin C and natural probiotics that aid in digestion and general heath. And this rainbow version is even better.

What have you been fermenting?

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Comments

  1. says

    Now this recipe looks delicious! I will have to try it next. I just made some slaw with green cabbage, apple, oranges and a little ginger which is still sitting on my counter. I’ve never used those lids, do you like them?

    • Angi Schneider says

      Yum! I bet ginger is so good in a fermented slaw. I do like these lids. I haven’t fermented with anything else so I can’t compare it to anything, but I love that I can do smaller batches and use my mason jars. This is really important to me since I’m still trying to figure out what ferments my family will enjoy.

      • says

        Another great one is (grated) carrots and ginger. I am the only one to eat any ferments so I make small batches at a time, I will have to look for the lids.

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