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547

Got the red fingertips to prove it.

Got the red fingertips to prove it.
[–] • 2 pts (edited )

1 head of Organic Red Cabbage 1 head of Organic Green Cabbage 2 Tbsp quality Salt 2 Tbsp Caraway Seeds OR Cumin Seeds Nitrile Gloves (to avoid being caught red handed)

Add diced cabbages, salt and seeds to a large bowl. Massage with gloved hands for 10 minutes to release the stored water and form a brine.

Add mixture to a pickling jar and ensure the cabbage is completely submerged beneath the brine.

Allow it to ferment for 5 to 7 days. Lactobacillus plantarum makes for a happy and healthy gut biome.

Enjoy a Chad Tier Red Sauerkraut.

[–] • 1 pt

Alright! It's been a while and we always used only green. Last batch had to be thrown out because the ceramic pot had a sneaky crack.

We should really give it another go. I'll talk to the wife.

[–] • 1 pt

Red cabbage is my go to for coleslaw b/c it dyes it pink.

[–] • 1 pt (edited )

I love to eat them raw with an olive oil lemon vinaigrette or steamed with butter and sea salt or sauteed with garlic, a little cumin and nutmeg powder and clarified butter.

[–] • 1 pt

Update: She ended up making the vinaigrette with horse radish and mustard. Very tasty, just tried it.

[–] • 1 pt (edited )

Sounds delicious.

My wife is probably going to make a little of it similar to the first recipe. I sliced it extra thin in order for it to absorb the vinaigrette more quickly.

The rest is going to be steamed with lard, some added apples and onions and some other magic I don't know about.