Easy Vegan Pink Sauerkraut (probiotic food, gluten free, gut healing food)




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Sauerkraut is one of the oldest ways of balancing your gut flora as its rich in probiotics and nutrients. It is easy to make, vegan, gluten free and has a long shelf life if handled properly! It is probably one of the most healthy and oldest foods which have been consumed since ancient times due to its gut healing properties! Additional it is an easy vegan topping for every Buddha bowl and has a lovely crunch and sourness to it.

I previously made an Easy Vegan Sauerkraut version with green cabbage which is the same procedure. Click on Easy Vegan Sauerkraut to get a step by step picture guidance or watch my new updated YouTube video tutorial.  



Watch my YouTube video for step by step guidance and tips. If you like the video please give it a thumbs up and subscribe to my channel to support me and stay always up to date with new easy vegan recipes!



Ingredients:

Fresh Ingredients:
½ head of fresh cabbage
Filtered water
2 organic garlic cloves (not from China)

Basics:
2x 500ml glass jars with lid
1 big glass bowl

Spices:
2-3tsp. Himalayan salt
(red cabbages are often smaller and need only 2- 2,5Tbsp. of salt while green cabbages tent to be bigger and need 3 Tbsp. of salt, if you are unsure regarding the size you can always use 2,5 Tbsp. and if it tastes too salty after its finished you can reduce the quantity next time)




How to do:

·         Sterilize the glass jars; either boil them in hot water or simply fill them up with hot water and wait till its cooling down (including the lids!)
·         Remove the outer leaves of the cabbage and a thin layer from the inside, if you bought the cabbage already cut in half
·         Chop it thinly into julienne cut as thin as possible and cut long pieces into smaller ones, remove the stem part
·         Place 1/3 of the cabbage into the bowl, sprinkle with 1 tbsp. of salt and give it a light massage; repeat this step 2 more time till all of the cabbage is mixed and massaged with salt
·         Let it rest for about 10- 15min, so the cabbage can soften up and release some of its water
·         Give it another massage to release more of its water
·         Place one pcs of garlic clove into each glass
·         Fill each glass equally with the cabbage first and then its water; Fill up the jar with filtered water till the cabbage is completely covered, there should be at least 2cm of space till the edge of the jar
·         Use a fork to move the cabbage from the bottom up to release any air bubble in between
·         Cover the jars and place at a dark place, make sure it’s not too warm there
·         Open the jar after 2 and 4 days and use a clean fork to move the cabbage from the bottom to guarantee a smooth fermentation; you will notice a stronger smell for 2-3 days, the forming of some bubbles on top and the cabbage will come little bit up.
·         Keep the cabbage submerged at all times to avoid fungus
·         After 7 days the Sauerkraut is ready, transfer it to the fridge or keep it at a dark place for 1 or 2 more weeks and transfer it then to the fridge and use only a clean fork to take the Sauerkraut out of the jar
·         The older the Sauerkraut get the more aroma enhances





Tip:
Have a few forks of Sauerkraut every morning to support your gut flora with its beautiful probiotics and nutrients






Secret Tip:
Try out my Easy Vegan Bread recipe and replace the 1 cup of water with 1 cup of sauerkraut juice (after your kraut is finished) and a bit of extra water depending on the need. It is absolutely delicious, nutritious and when used pink cabbage juice turns out to be Purple J






















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