Pink & Kale Kraut :) mmm

Tools:

5 gallon bucket

1 fitted plate, to hold kraut under brine

1 gallon jug, washed and filled to use as a weight

Muslin, cheesecloth or towel to drape over top to keep flies and dust out

Rubber Band, large enough to hold cloth cover tight to bucket

Ingredients:

3 green cabbages, shredded

1 red cabbage, shredded

2 bundles of Kale, shredded

8 cloves of garlic, smashed and allowed to oxydize

1/4 cup of fermented veggie juice from previous batch of pickled green beans

Salt to taste, water to 1 inch over the tamped down kraut

I shred all leafy goodies, and tamp them down in a bowl with little bits of salt here and there, to help draw out their juices. I then dump the bowls into the bucket. Once all the leafy goodness is tamped with salt and in the bucket, with my hands I give the whole bucket a good stirring and re tamp it down into the bucket. Then I place the plate down and with some salt water brine I pour enough water over to submerge the kraut an inch. Put the clean jug of water on top of the plate and cover. I let mine sit a few weeks till desired flavor is there, then transfer into smaller jars and store in the refrigerator. Mmmm mm! ♥ DIY Probiotic Goodness!

the above video is what got me going doing my own homemade live cultured goodness. My family’s health has been enhanced many fold already!

**Update**

After only one night the ferment has changed a lot! Already starting to sour and bubble with vigor and vimm!

Also the juice has taken on a nice pink pigment from the red cabbage.

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