Purple Ginger Kraut
This red cabbage is delicious with a little ginger. I made this specifically for those who use the fodmap diet. Sauerkraut made from green cabbage is high fodmap, due to the amount of mannitol which is a sugar alcohol and it belongs in the ‘Polyol’ group within the fodmap acronym. However red cabbage that is fermented is considered low to moderate and might be better tolerated and one spoonful with a meal would be the recommended amount to start with to see how your body responds.
Servings: 1 quart
- If using the starter culture, stir together the culture and 1/4 cup of water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Remove outer leaves of cabbage. Cut out the core on the cabbage.
- Shred cabbage into desired length. You can use a food processor or by hand. You can chop it finely or in thicker pieces it’s up to you!
- Add your cabbage to a large bowl and add salt and ginger then toss with cabbage to combine evenly.
- Pack cabbage into a quart canning jar. Make sure you save two inches at the top of the jar for the cabbage to expand.
- Add the Cutting Edge Cultures or kefir whey to the jar.
- Fill the jar with water. Leave 2 to 3 inches at the top of the jar for kraut to expand.
- Place secure lids or airlocks on jars. Set in a cool place, out of sunlight for 6 to 7 days. After 6 days taste them and if they’re tart tasting they’re ready, and you can eat them or place them in the refrigerator.
You can check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water or add more water to cover. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water. These can last at least 9 months or longer in your fridge.