Thursday, March 1, 2012

Purple Sauerkraut

The ingredients.

I hope the color doesn't change over the 6 weeks!

In 6 weeks I'll be eating all this within about 24 hours, that is the way of sauerkraut in my clutches.  And if all goes well, I'll be making much more!  Maybe when I realize that I can have it at every meal I wont be totally addicted to it until it's gone.  Side note: sauerkraut has is supposedly a very low GI food and is said to be a 'free food' for those living the low-GI life!


  1. Sauerkraut is DELISH! This vibrant purple looks amazing. I wish I were closer to taste this in 6 weeks! :) Please let me know how it turns out! Was it difficult to make?

    1. Isn't it so pretty? It's been a few weeks now and it's still quite purple!
      To make it I looked at a few different recipes and then did the following:
      -sterilized my jars and lids by boiling them for a few hours
      -cut up the cabbage
      -added some warm(hot from the filter tap) filtered water
      -added about a tea spoon and a half of salt per jar
      -smashed the cabbage down for ten minutes per jar, adding more cabbage as it would fit
      -sealed it and now I wait!

      It isn't changing into moldy colors or looking cloudy or anything - so it seems like it will do well! I'll be posting in 6 weeks about our outcome :)