Makes one quart
- 1 small red cabbage, thinly sliced
- 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
- 1 medium apple, peeled and grated
- 1 tablespoon kosher sea salt
- 1 tablespoon whole allspice
- filtered water
- Have ready a clean, dry, 1 quart glass jar.
- Toss the cabbage, onion and apple together in a large bowl until well mixed.
- Layer the cabbage mixture into the jar until it is about 1/3 full. Sprinkle some of the salt on top of the cabbage and pound it down with a wooden spoon or pestle until the cabbage begins to give off liquid. Sprinkle in a few of the whole allspice berries.
- Repeat layering the cabbage, salt and allspice, pounding in between each layer, until all of the ingredients are in the jar. Add filtered water to cover the cabbage if necessary. There should be about 1 inch between the top of the kraut and the top of the jar.
- Top off the sauerkraut with about 1/4 cup of olive or coconut oil to keep the cabbage submerged beneath the liquid, or use a glass weight. Cap loosely and store at room temperature (on a counter out of direct sunlight is fine) for 3 days, or until the kraut begins to bubble. Transfer to the refrigerator.
- Nutrition (per serving): 22 calories, <1g total fat, 0mg cholesterol, 364mg sodium, 121.9mg potassium, 5.5g carbohydrates, 1.1g fiber, 3.2g sugar, <1g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/pink-sauerkraut/