Difficulty 5 minutes Serves 4 cups purple sauerkraut
This is what alkalinity in a jar with a side of flavor explosions tastes like. It
Ingredients 8 cups shredded purple cabbage (save two large leaves)
0.5 cup red onion, finely sliced
2 tsp whole black peppercorns
4 small lemons
2 tbsp grated horseradish
4 tsp top quality salt like Himalayan salt or Celtic sea salt
Directions 1. Put shredded cabbage in a large mixing bowl, add salt and massage for about 3 minutes
2. Add peppercorns, grated horseradish and both juice and zest from the lemon. Mix thouroughly.
3. Add the mixture to a very clean glass jar (with a lid that closes tight)
4. Press the sauerkraut firmly using your fist or the back of a wodden spoon, now put those two large leaves of cabbage on top of the sauerkraut. These will help keeping oxygen away from your concoction and when the sauerkraut is done you just toss these leaves away as they may have some black spots or such on them. No worries here. Use your common sense and nose when deciding if your fermented veggies has gone bad. The probability that they do go bad is very low if you follow these instructions.
5. Close the lid and leave at: