Purple and White Cabbage Kraut
with Carrots and Garlic
1. I use just a grater to shred the carrots
2. Shredding with a mandolin type tool is what I like to do for the cabbage. Slicing with a knife works well also. You get a thicker kraut, it all tastes great, depends on what texture you prefer.
3. Sprinkle over the vegetables 2 tablespoons of kosher salt.
4.With your hands work in the salt, lightly bruising the vegetables. Do this for a full minute. This will get the vegetables to make a nice natural brine.
5. Let the veg sit for a bit while you get your jars ready.
6. Pack the veg in the jars up to the neck. Keep pressing down until the juice covers the veg.
7. If there doesn't seem to be enough water to cover the veg then add some bottled water or brine if it doesn't seem like the brine is strong enough. It should have a salty flavor but not too salty. If it seems weak add brine instead of water.
8. Cover with quartered paper towels. I like to put rubber bands on the jars to secure them. The CO2 produced by the fermentation can still escape.
9. I taste the kraut every day to see how it's coming along. After 3 days I find it gets a wonderful tang to it. Then I put a lid on it and keep
10. I have a small bowl of kraut at least once most every day.