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Pure Joy Planet

Lemon Dill Purple Sauerkraut | Raw + Vegan

Prep
10
Cook
20
Ready in
30
Serves
20

Ingredients

  • 1 head cabbage, red or green (use red for purple cabbage)
  • 1 tsp mineral salt
  • 1/4 cup lemon juice
  • Optional veggies: 1 Daikon radish, thinly sliced, 4 red radishes, sliced, 2 stalks of broccoli, peeled and shredded, 1 carrot, shredded, 1 cup chopped cauliflower
  • Optional spices: 4 Tbsp. dried dill OR ½ cup fresh dill, chopped, 2-4 Tbsp. caraway seeds, 4 cloves garlic, crushed or ginger equivalent

Directions

  1. Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper-thin with a knife. Discard the outer leaves.
  2. Mix The cabbage lemon and salt together and massage it with your hands. Continue to work the cabbage until the liquid starts to release.
  3. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, the liquid rises to the top.
  4. Add the optional ingredients and mix well.
  5. Place the kraut in a quart-size glass jar and press the cabbage down until the liquid rises above it about 1/8-inch. The juice may sink back down a little, and that is okay.
  6. Place a lid on the jar and let sit for 7-10 days, depending on desired sourness.
  7. Once the sauerkraut is ready, place it in the refrigerator with the lid in place. Sauerkraut will keep up to 8 months in the refrigerator.