Thursday, September 15, 2016


In the book I have with the okara granola recipe, is a recipe for sauerkraut which I was interested in trying.

In Japanese, they call sauerkraut, "nyu-san-cabbage" (fermented cabbage).

The recipe says it should take about 3-6 days but because it is still quite warm here, this was ready in 2 days.

1/4 purple cabbage, julienned and rinsed
1 teaspoon salt
1/8 teaspoon sugar
ziploc bag
3 bottled drinks

Place cabbage into ziploc bag with salt and sugar.
Massage bag, take out air, seal bag.

Place 3 bottled drinks on the bag, like placing weights on when making tsukemono (pickles).

Wait 3-6 days (mine was done in 2)

There should be tiny bubbles and when you taste it, it should be sour-ish.

NOTES: super easy and pretty tasty. Purple cabbage has been hard to find these days, but I hope to make this again.


Rowena said...

perfect for Oktoberfest!

Anonymous said...

Germans don't use purple cabbage for sauerkraut though.

Purple cabbage is called Rotkraut (red cabbage or in rarer cases, blue cabbage/Blaukraut)and served along sunday roasts. It's usually not fermented.

K and S said...

we tasted it yesterday, Rowena, could be more sour :)

Thanks for the info Anon! I appreciate it.

Take care you two.

KirkK said...

Wow, 2 days....that's some pretty fast fermentation.

K and S said...

I think it could've been more "sour" Kirk.

Take care.

K said...

What a pretty color!

K and S said...

Thanks K!

Take care.