I've made it a habit to have
red cabbage sauerkraut ever since I heard red cabbage had far more antioxidants per dollar than even wild blueberries, but now I have a question.
I have to have the usual bad boys: onion, mushroom, tomato, and I also love this
apple cabbage sauerkraut that is simply incredible.
Once you have all the ingredients combined you need to keep massaging the red
cabbage sauerkraut until a lot of liquid has gathered at the bottom of your bowl.
The red
cabbage sauerkraut which I am showing you below isn't the traditional German Sauerkraut, usually, we would use savoy cabbage but I like experimenting with different flavours.
The base was whole oats and kale spruced with quick pickled golden beet, red
cabbage sauerkraut and pomegranate jewels.
I love making and adding red
cabbage sauerkraut to our foods, but I also like to keep some quick pickled veggies in the fridge, too.
If you've been looking for alternative sources of probiotics, then look no further as I've included one whole cup of red
cabbage sauerkraut.
Mmmm... raw red
cabbage sauerkraut.
The first three days are raw red -
cabbage sauerkraut, and «Energy Soup» (you add flaxseed and kelp or dulse) only.
Stabilizing the gut with high quality fermented foods such as red
cabbage sauerkraut, kimchee, coconut water kefir, coconut milk kefir, coconut yogurt, raw milk kefir and amasai is very important.
Learning how to make sauerkraut is so easy and homemade red
cabbage sauerkraut is packed with probiotics and beneficial bacteria.
To make red
cabbage sauerkraut it would be very helpful to have a mandoline but you can also chop the cabbage using a knife.
A good red
cabbage sauerkraut will take 6 weeks to ferment but you can certainly have a taste after 2 - 4 weeks but if you manage to wait for 6 weeks it will give a totally different flavour experience.
As always, when working with food it is important to work clean but you won't need sterile conditions to create some delicious red
cabbage sauerkraut.