Hot Pink Sauerkraut
• TANGY • CRUNCHY • PROBIOTIC • BEAUTIFUL •
This TANGY and VIBRANT kraut will make your gut and taste buds do a happy dance!
Our GUT is the gateway to all disease.
The microbiome controls how our immune system functions, brain function and management of a healthy weight. These are the trillions of microscopic bacteria, viruses and fungi living in our intestines and skin; aka the tiny warriors fighting on our behalf! When we reinforce the intestinal barrier, we are preventing the development of disease. Think of it like a coffee filter. Meant to let all of the great stuff through (nutrients) while keeping all of the bad stuff out (undigested food particles, bacteria, toxins). Just like nobody likes grounds in their coffee, nobody wants the resulting inflammation, allergies, autoimmune disease, IBS, food sensitivities, etc.
Eating naturally fermented foods is an easy and DELICIOUS way to support our gut microbiome. Throughout the fermentation process, probiotics are naturally produced which add to our “army of warriors.” Plus, their tang makes our tastebuds happy and interested!
Naturally Fermented Foods:
Yogurt (stick to plain or lower sugar)
Kiefer
Sauerkraut
Kimchi
Tempeh
Miso
Pickles (only if they say “naturally fermented”)
HOT PINK SAUERKRAUT RECIPE
(adapted from nourishedkitchen.com)
Ingredients
3½ pounds red cabbage shredded
5 medium carrots shredded (optional boost)
5 cloves garlic minced
2-4 medium jalapeños (stemmed, seeded and diced)
1 tablespoon finely ground REAL salt (I use this Redmond Life Real Salt harvested in Utah & loaded with important minerals for our bodies)
Instructions
Toss the cabbage, carrots (great opportunity for kids to help!) garlic, jalapeños and sea salt into a large mixing bowl. Knead the vegetables together by hand for 5 minutes until they begin to release their juices. Allow the shredded vegetables to rest a further 20 minutes to draw out moisture naturally, then return for 5 more minutes of kneading.
Layer the salted vegetables into a quart-sized glass jar, and pack them tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Add filtered water if the liquid isn’t enough to cover veggies. Weigh down the vegetables with a rock or small weighted jar so everything stays submerged. I like to cover with a breathable fabric and rubber band to secure. Let your cabbage ferment at room temperature and away from direct sunlight until done to your liking.
Taste after about 3 weeks and continue to ferment if the sauerkraut hasn’t achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking and use within 9 months.
