• Purple Haze Kraut

    Left to right: Spicy Curtido, Cultured Cauliflower and Purple Haze Kraut...

    Left to right: Spicy Curtido, Cultured Cauliflower and Purple Haze Kraut…


    You might *think* you don’t like kraut- but maybe it’s because you haven’t tried this version.

    It’s tangy, yet sweet, and the caraway gives it a certain je ne sais quoi. It’s a relatively new creation in my kitchen, but one that people keep asking for – so I know it’s a winner.

    Remember- since this is a lacto-fermented kraut, you don’t need any special equipment. Just a clean jar (I prefer tapered neck) and your ingredients.

    The outcome is the REAL DEAL – a beautiful tasting and full-of-probiotic-goodness kraut that is capable of nourishing your gut with health microbes that influence your health (for the better!)

    If you haven’t tried fermentation before, you can see a comparison of canning versus culturing over on our homestead site.

    p.s. And why is it called Purple Haze? Well for the obvious reasons (its colour!) and because it’s so tasty it kind of blows your mind…


    shredded purple haze

    Purple Haze Kraut


    • Large bowl for mixing
    • Measuring spoon
    • Clean quart jar with screw on lid


    • 1-1.5 lb head of purple cabbage (local, organic if possible)
    • 1 large organic beet
    • 1.5 tsp caraway seed
    • 1 Tbsp unrefined sea salt (such as Redmond Real Salt)
    • 4 Tbsp liquid whey (dripped out from organic, full fat yogurt)


    1. Slice cabbage in thin strips or run through your food processor.
    2. Shred your beet
    3. Add both to bowl and sprinkle salt over top.
    4. Rub handfuls together vigorously (massage). This allows the juices of the beets and cabbage to be released. Keep doing this until you can squeeze a fair amount of liquid out of the mixture.
    5. Sprinkle caraway and add whey. Mix again.
    6. If you have a canning funnel, set it atop your jar and start packing the mixture into your jar (you can do it without the funnel too). Press down or tamp down until juices rise over the kraut. This is essential because fermentation is anaerobic- meaning it happens in the absence of oxygen.
    7. Be sure to leave one inch of headspace on the top to allow for off-gassing during fermentation (this is normal!)
    8. Tuck an onion petal or cabbage leaf over top of the mixture and press under the juices. This will help keep little pieces submerged.
    9. Screw lid on tightly, set on a cookie sheet in case jar leaks and leave on counter for about 1 week before transferring into cold storage.
    10. Enjoy!

    Have you ever cultured veggies? If so, what’s your favourite FLAVOUR combination?

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    I thought we were doing well before, but you have really helped clarify, simplify and basically transform our kitchen.

    Shauna Simpson Winnipeg, MB March 10, 2014

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