La col lombarda es tu secreto para un chucrut más vibrante
Para los amantes de la buena comida, el chucrut es un acompañamiento jugoso, ácido y crujiente para nuestros sándwiches largos, perfecto con kielbasa y puré de papas, o para comerlo directamente del frasco a cucharadas.
For us foodies, sauerkraut is a juicy, tangy, and crunchy accompaniment to our long sandwiches, perfect with kielbasa and mashed potatoes, or eaten straight from the jar by the spoonful. But let's be honest, it's not very photogenic, and in today's world of Instagram-worthy food photography, it can be hard to get people to notice the yellowish sauerkraut.
If you want to add a splash of color to your sauerkraut, both for photos and for your taste buds, the easiest solution is to use red cabbage. Despite its name, red cabbage is actually a deep purple, a surprisingly beautiful hue that will enhance the appearance of your sauerkraut, as well as give it a slightly earthier flavor. Not only that, but red cabbage has been shown to be rich in essential vitamins and minerals, and its health benefits are further boosted by the formation of lactobacilli during fermentation, in addition to retaining its vibrant color.
Red cabbage sauerkraut is easy to make.
Although it might seem complicated at first, fermenting fresh vegetables like red cabbage is much easier than you might think. Simply mix all the ingredients and let them sit. Basic sauerkraut recipes only require fresh cabbage and kosher salt, but adding juniper berries and caraway seeds will give sauerkraut its characteristic flavor (unlike kimchi, its close relative, which typically includes chili flakes, garlic, ginger, and fish sauce).
Replacing green cabbage with red cabbage in any sauerkraut recipe is incredibly easy and requires no additional preparation or ingredients. Once you have several jars of red cabbage sauerkraut fermenting in the refrigerator, they'll keep well for four to six months, if they last that long! You can also process the jars in a water bath for even longer preservation. Use the red cabbage version in all your favorite sauerkraut preparations, from wrapping it in sourdough dough for Polish pierogi to spreading it on rye bread with corned beef and Russian dressing for a delicious Reuben sandwich.