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Purple and White Cabbage Kraut
with Carrots and Garlic


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Prep time: | Cook time: | Total time: | Yield: 8 cups , Serving size: 1 cup | Calories per serving: 33 gr| Fat per serving: 0 gr | carbs per serving: 21 gr | protein per serving: 2 gr

Making Small batch sauerkraut on your countertop is something that I do on a regular basis, usually every week. This falls into the category of fermented vegetables which are quickly growing in popularity because of the natural pro-biotics in them especially Lacto Bacillus.

If your a stranger to these terms well they are not a stranger to you. Lacto Bacillus or L Planterum, is a bacteria that is very friendly to your digestion, and it kills the bad bacteria in your tummy and creates a nice environment for digestion.

Often called probiotics you can get them in sauerkraut and other fermented vegetables, yogurts and even buy pills. Some nutritionists believe you should start small but work up to having a half a cup or so with each meal and you will see a big difference in your tummy's health.

I have found that even 3-4 days will ferment your kraut to where it has a wonderful natural tang and delightfully crunchy. I then jar it up and it keeps fermenting in the fridge for a week to 2 weeks. Many recipes you will find online use way too much salt. While this will preserve the food, it tends to retard or kill the development of probiotic bacteria.

1/2 head of purple cabbage chopped or shredded
1/2 head of white cabbage chopped or shredded
2 - 4 carrots peeled and grated
1-2 garlic cloves
2 tablespoons Kosher salt (if using a finer flake sea salt use 1 and 1/2 tablespoons

Optional if needed
10 grams or 1 heaping tablespoon kosher salt (9 grams)
Don't use an iodized salt or sea salt
1 1/2 quarts of water left out over night to get rid of the chlorine or use distilled or bottled water
You can also boil the water also for 15 min. and let cool
1 1/2 slightly heaping tablespoons Kosher Salt or Sea Salt(16 grams)
Don't use an iodized table salt

I use just a 1 quart glass canning jar
you can also use a crock or ceramic bowl.

printer friendly           Metric Conversion Chart


I use just a grater to shred the carrots.

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.

Sprinkle over the vegetables 2 tablespoons of kosher salt
If you are using flaky sea salt 1 and 1/2 tablespoons, if fine sea salt 1 tablespoon

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.


Let the veg sit for a bit while you get your jars ready.

Pack the veg in the jars up to the neck. Keep pressing down until the juice covers the veg.

Add the garlic clove, press it down in the vegetables

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.

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.


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
it in the fridge. It will keep fermenting a bit but not get too strong. If a little scum or white particles appear on top just scrape them off.
They are not harmful but they can send shoots down and cause the sauerkraut to become mushy.



I have a small bowl of kraut at least once most every day.



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Last updated March 10, 2015