SSQR: Red Cabbage Sauerkraut (rich in probiotics, superfood for gut healing, suitable for sensitive people))
SSQR: Step- by- step quick receipt
- Red cabbage (one head)
- Red onions (1-2 bulbs)
- Sea salt (to taste)
- Glass jar/ fermented pot (I use wide mouth Mason jar 32 oz; one cabbage fits well into 32 oz jar)
Step 1: Wash the cabbage and the onion (peeled)
Step 2: Sterilize the glass jar by keeping them in hot boiling water for 5 minutes, or briefly bake them in the oven
Step 3: Slice the cabbage and onion thinly (as thin as you can), then put everything in a big bowl
Step 4: Add 1 tablespoon sea salt into the bowl (1 tablespoon salt for 1 head of cabbage is only my preference, please feel free to adjust the ratio according to your taste)
Step 5: Use your hands (it’s time to have some good exercise) to mix and massage the vegetables. You will see a lot of water coming out from the vegetables if you squeeze them. That water is called the brine. The fresher the cabbage, the more brine liquid you will have
Step 6: Put everything into the jar including the brine. It is very important to add the brine in. Use your hand to press the mixture tightly, and make sure the vegetables are submerged under the brine. Then, close the lid
Step 7: Put the jar in a clean, dark place for at least 5 days. I normally just leave it on my kitchen countertop
Step 8: After 5 days on the kitchen countertop, put the jar in the fridge for another 3 days to help build up more flavors
Step 9: Tadah. All done! You are now holding on your hands the most beautiful, gut healing Sauerkraut ever. Give yourself a big pat on the back.
Rember to leave some space (at least an inch) between the top of the jar and the mixture inside, otherwise, the jar may “Boom”
More salt create crunchy Sauerkraut
Less salt create chewy Sauerkraut
See bubble or hear a fizzy sound of air escaping the jar. Don’t be panic! That is the perfect sign that the fermentation is happening. The good bacteria is just working very hard
Lactic acid bacteria do not require oxygen to grow. The two main species of probiotics found in Sauerkraut are Lactobacilluslus brevis, and Lactobacillus plantarum which may cause some trouble for folks who are highly sensitive to histamine. That why I choose red cabbage and red onions, both are high in antioxidants.
Air-block (anaerobic) fermentation system (like the lid system I use in the picture) is well-known to make fewer histamine by-products, also it helps to keep the bad bacteria out. Hence, this Sauerkraut is suitable for sensitive people. However, as always, please test slowly to see if your body is ready to accept it or not. Since using the air-block lids, I have never got mold in my fermented vegetables anymore.
Red onion contains a huge amount of quercetin which has been shown to lower histamine release.
Red cabbage is rich in vitamin C, K, and A. Especially, anthocyanins which create the purple pigments on red cabbage is a cancer-fighting flavonoid. Anthocyanins also help to protect the skin against UV damage. The combination of vitamin C and anthocyanins makes red cabbage become a wonderful food for boosting the production of collagen in the body. For people who are suffering from eczema and other skin problems, having enough collagen is important.