This is delicious! Here is an earlier post on some of the health benefits.
Purple Sauerkraut
1 purple cabbage, cored and shredded
1 tablespoon of sea salt
4 tablespoons of whey (or just use another tablespoon of salt)
To make whey, pour a tub of organic natural yoghurt into a muslin cloth and hang over a bowl to drain. The whey is the liquid in the bowl. Keep the curds in the muslin cloth to use as cream cheese.
Rub the salt into the cabbage, squeezing with your hands to release liquid. Add the whey and continue to massage well until there’s plenty of liquid.
Transfer the mixture to a mason jar. Use your fist or a meat pounder to compress the mixture and release any air. The liquid needs to cover the vegetables.
Leave a couple of centimetres from the top of the cabbage as it will expand a little.
Seal the jar and leave it on the counter for about three days to ferment. The process will be a little faster in warmer weather. After three days check for taste, you want it to be tart but still crunchy. Move to cold storage to slow the fermentation process down.
