Learning to liven up kraut with heat, spices, and vegetables can take kraut as an occasional side dish with sausage to an every night deal!
You will need:
*1 large head of purple cabbage (full of phytonutrients!)
*2 large carrots ( do not use “baby carrots” that come in a plastic bag)
*1/2 teaspoon-1 teaspoon cumin seeds(these are strong so I suggest starting out with less and if you make it again add more)
*salt 1 tablespoon
*liter Mason jar or jar of your choice
Slice the cabbage thin and grate the carrots. Place them in a non-reactive bowl. Sprinkle salt and cumin seeds all over. Massage with hands and let rest for 10 minutes. You should see juices start to be released. Pour juice and mix into a liter Mason jar. Push down and pack the kraut. If juice does not rise to cover the kraut you can make a brine. One pint of water and 1 tablespoon salt. If you start with a bit of hot water to dissolve the salt and add in cold water it will be ready to use. Cover the kraut and weigh it down. Leave an inch of headspace in the jar before adding a lid. Place in a shallow bowl or on a plate incase juices escape. These will be red/pink so best not to stain your counter.
The kraut should take 4-10 days but depending on your house temperature it can take a bit longer. I always suggest checking at day 4. Taste a bit each day and when you like the flavor throw it in the fridge. The longer it sits the more health benefits you will reap.
I used this kraut tonight to make a quick side dish. I added fresh grated carrots, pineapple juice, olive oil, and pepper. It should taste great with my enchilada casserole. The kraut itself would be great on taco salad, tacos, burritos, soup, or tortas.