Purple Kraut

I’ve never made an all purple cabbage sauerkraut before. I expect it will taste basically the same but look way more…um…purple I guess. If you’ve never made sauerkraut before I highly recommend it. Basically shred some cabbage, add salt, press, and wait a week or so. It will be totally raw unlike most store-bought fermented products, so it will have all the living bacteria and health benefits that pasteurization destroys.

See also: making pickles