Purple Sauerkraut with Cinnamon & Raisins

Ingredients:
1 lb. purple cabbage, finely shredded
1/2 lb. green cabbage, finely shredded
1 Tablespoon sea salt
1/3 cup organic raisins
1 teaspoon ground cinnamon
1 - 2 teaspoons grated ginger
1 teaspoon smoked paprika (option)
1 cinnamon stick (optional)

1. Place the shredded cabbage in a large bowl (glass or stainless steel), and sprinkle salt in, then massage the ingredients with your hands for about 3 - 4 minutes. Have fun with this process and delight in the tactile sensation. You will notice that the cabbage softens, and cabbage juice will be naturally drawn out.
(The cabbage juice plus the added salt = a natural brine.)

2. Allow this mixture to rest in the bowl for about 15 minutes. This resting time allows more of the natural cabbage juice to be released.

3. Next, add in the spices and mix well with a pair of tongs.

4. Tightly pack the cabbage mixture (leaving about 2” of head space) into a wide-mouth mason jar OR a Le Parfait FW Terrine jar, and use a fermentation top of your choice.
I like to use Kraut Source for the mason jar, OR ChouAmi for the French-made Le Parfait jar.

5. Place your jar of sauerkraut-to-be on the kitchen counter, away from direct sunlight, and let it ferment for 10 - 12 days. Once it is ready, remove the fermentation top you are using and put a lid on your jar of Purple Sauerkraut with Raisins & Cinnamon. Store it in the fridge.

Note: There must be about 1” of brine above the level of your sauerkraut while it is fermenting. If there isn’t sufficient brine after 24 hours, make a brine by mixing one teaspoon of salt with one cup of water, and add the amount needed. Any leftover brine can be stored in a glass jar for later use.