Ginger Garlic Purple Sauerkraut

I’m still on the theme of putting food by.

Fermentation is another traditional method of preserving food for winter that doesn’t use freezer space. It’s also an important source of probiotics. If you’re tightening the belt (and who isn’t these days?) you’ll be interested in this way to avoid spending a lot of money on pharmaceutical probiotics.

My first ferments, other than yogurt, were sauerkraut from green cabbage, and lacto-fermented dill pickles. I’ve also successfully fermented dilly beans; garlic; peppers for hot sauce; and kkakdugi (daikon radish kimchi). Jim has been brewing kombucha for close to a decade.

A few of the fermentation projects I’ve tried were failures. Since effort and garden produce are both finite, I mainly stick with what I find to be foolproof, although when time permits, it is interesting to try other fermentors’ recommendations.

If I could only ferment one thing, I think it would have to be Ginger Garlic Purple Sauerkraut. It’s so delicious. And since I grow all the ingredients in my garden except salt and ginger root, it is essentially free. 

General Fermentation Guidelines

• Use a clean one-litre/quart glass canning jar. It does not need to be sterilized. (Use your dishwasher’s sanitize cycle if you like, but it’s not necessary.)
• Do not use tap water at any point in the process. It contains chemicals such as chlorine that work against fermentation.
• Use only metal or wooden utensils, not plastic.

Ginger Garlic Purple Sauerkraut Template

• 1 medium purple cabbage
• 1 medium Cylindra beet or two round beets
• 1 small hot pepper, cored and minced, optional
• 2 tablespoons of minced ginger
• 3 cloves of Red Russian garlic, minced
• 2 teaspoons sea salt or pickling salt

Cut and core the cabbage. Shred or grate it as you would for coleslaw.

Cut off both ends of the beet and peel. If you have to rinse it, use filtered water then pat dry. Coarse grate it.

Put all the ingredients in a large glass bowl. With clean hands, patiently mix, massage and squeeze until juice is released to form the brine. (Isn’t that a great colour?)

Pack the mixture firmly into the jar, pressing it down to force out any air as you go. Leave a couple of inches of headspace. Pour in the remaining brine. It is important that the vegetables are submerged in the brine or they will mould. Some people put a piece of the outer cabbage leaf on top or even a baggie filled with water. Lightly screw on a two-piece canning lid. You will need to burp the jar every day — don’t skip this. “Pickle pebbles” and “pickle pipes” can simplify the process if you care to invest in them.

I put my jar in the sink for the first couple of days, covered with a heavy tea towel. There is always a chance it might leak after the fermentation starts. Keep it at room temperature for a week, then open and taste. If you prefer it to be more sour, let it ferment for another few days. When it’s finished to your satisfaction, take out the leaf, baggie or weight, screw on the lid, and store it in the back of the fridge. It will easily keep until the next harvest and beyond, becoming more mellow as it ages.

Notes for Success

• All quantities are approximate. Use what you have available.
• Some of the mixture will probably be left over; use as a base for coleslaw or sprinkle it on top of a green salad.
• Chose the type and amount of hot pepper based on your heat preference. We grow Sugar Rush Peach.
• Do not use salt that is iodized or contains a free-flow agent.
• The freshness of the vegetables will determine how much brine is created.

The following photo shows my pickle pebbles – heavy canning-jar-grade glass weights that fit inside a wide-mouth mason jar. The pickle pipe airlock, made from PBA and phthalate-free silicone, has a tiny valve in the top that allows pressure to release. Wide-mouth and regular are available. The company is Masontops. Be wary of knock-offs.