“With a little kick from
the pink peppercorns
and a lot of tang
from the natural
this kraut has it all—
sweet, sour, salt, and a
Enjoy this Sweet Paul kraut as a colorful and tangy addition
to your holiday table!
Yield 1 Quart
2 pounds red cabbage, shredded
2 cups red beet, shredded
4 cup water
2 teaspoons coarse sea salt
1 tablespoon pink peppercorns
2 teaspoons dill seed
2 teaspoons caraway seed
1. As you are cutting the cabbage, add in spices and salt
so the cabbage begins to release its liquid.
2. Once all the
cabbage is cut, massage to help the salt penetrate.
3. Mix in
shredded beets and water and then put the mixture into a
4. Press the cabbage mixture down until the
released liquid covers it. This will take some effort. Press
5. Place a weight on top of the cabbage (you could
use a doubled plastic bag filled with water or salt water, or
a plate with a jar of water on top) so that all the cabbage is
submerged in liquid. Any cabbage that is not submerged
in the liquid will rot.
6. If cabbage is not readily releasing
enough liquid, weigh cabbage down and check back within
24 hours to make sure cabbage is covered with liquid. If not,
add heavier weight.
7. Cover the top of the container with
a towel fastened tightly with a rubber band. This is to keep
critters out of your kraut. The kraut needs to breathe while
it’s fermenting. Don’t close it up tight.
8. Place in a cool place
to ferment and check it in one week.
9. Remove the weight
and wash off any mold. Remove any rotten spots that may
have developed in the kraut. The cabbage below these spots
is totally fine. Taste your kraut to check its progress.
10. Press cabbage down again to submerge in liquid. Replace
clean weight, cover again with towel and return to the cool
11. Check the cabbage once a week. Depending on
your preference for sour, the cabbage will be ready in 2 to
12. Once cabbage has reached a sufficient level of
fermentation, put it in a clean container and store it in