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.
Sauerkraut
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.
6 comments:
perfect for Oktoberfest!
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.
we tasted it yesterday, Rowena, could be more sour :)
Thanks for the info Anon! I appreciate it.
Take care you two.
Kat
Wow, 2 days....that's some pretty fast fermentation.
I think it could've been more "sour" Kirk.
Take care.
Kat
Thanks K!
Take care.
Kat
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