Fermenting Basics: Purple Sauerkraut




Fermenting is probably one of the coolest things. How all that good bacteria builds and grows basically by itself? Nature is wild. 

Fermented foods are underrated. They provide so much nourishment for our gut and our overall health. They help our bodies digest food better and help strengthen that immune system of ours. The process may come off as laborious and impossible, but trust me it is very simple and very affordable. It's also super fun to make! It takes a little patience, but it's worth it. :) 



1 liter glass jar 

half of a medium purple or green cabbage 

1 tbsp salt 



1. Slice the cabbage thinly. Keep one outer leaf on the side for later. 

2. Put the cabbage in a big bowl and put the salt on top

3. Now, time to work: using your hands, massage the salt onto the cabbage for about 5-7 minutes until the cabbage has softened quite a bit (I just set a timer, put on music, and went for it) 

5. Preheat your oven to 120 celsius and wash your jar with soap and hot water

6. Put the jar in the oven to sterilize it, this just makes sure the jar is extra clean. When fermenting, you want everything to be clean or else the wrong kind of bacteria can grow. We do not want that! Keep it in for about 7-10 minutes.

7. Take the jar out and let it cool a bit. Then, start putting the cabbage inside. Pack it VERY tight and keep pressing down as you go. Once you have about 3-5 cm of room left, stop. 

8. Take the outer leaf you kept from earlier and use it to cover the cabbage like a blanket, it won't be perfect, just make sure it's covered. 

9. If your cabbage already released a lot of liquid and is completely submerged, good. If not, add enough water so that all the cabbage is under water. I only needed to add a little.

10. Cover it with a lid and put it in a place that is warm. I kept mine in my room because the kitchen was pretty cold. Put it on a towel because it might leak as it ferments. 

11. Check on it each day. If you see little bubbles start to form, this is good! I opened my jar each day to let some excess air out and to press down on the cabbage with a clean wooden spoon to make sure it was always under the water :) Make sure to do that as well! 

12. Ideally, you want it to ferment for about a week. After that, it's ready to eat. NOW, the smell should be like vinegar. It should not smell like yeast or mold. If it does, I would not recommend eating it. Try again. No worries :) 

13. Keep it in the fridge and enjoy!