purple kraut

535 g	finely sliced red cabbage
568 g	grated purple daikon
198 g	finely sliced red onion
1301 g	TOTAL VEG
39 g	salt (3%)

The previous kraut is almost all gone, so it’s time to start another one. I haven’t done a red cabbage kraut in a long time so it’s the way I went this time. The store had purple daikon (which I don’t recall seeing before), so it obviously needed to go in. While I was at it, I added a red onion to give it a nice flavour.

2022-04-02

A little over a month later and this kraut is very done. I didn’t pull out the pH metre, but it’s more sour than my usual kraut and I kinda love it.

It turned out a brilliant pink. It’s really striking and, again, I kinda love it.

This batch made just shy of three pints of kraut. Even if I give one of the pints away, I’ll still have plenty to keep me going for a while.