Makes 2 Quarts
This is a deep ruby red, sweet, sour, and savory batch. Now is the time of year to make for the holidays. I took this batch to my local homebrew club meeting. It was hailed as a perfect complement to beer and rich foods. — Recipe by B. Hettig
Use red cabbage and follow the basic recipe on pages 8 & 9 in the Perfect Pickler Instruction-Recipe Booklet with these additions:
| red cabbage |
5-1/2 lbs. |
finely shredded |
| allspice powder |
1 TBS |
|
| peppercorns, whole |
1 TBS |
slightly cracked |
| gingerroot |
1 TBS |
freshly grated |
| bay leaves |
4 |
whole |
1 Prep the cabbage and place in a large bowl.
2 Combine the allspice, peppercorns, and ginger with the shredded cabbage.
3 Review pages 8 and 9 of the Perfect Pickler Instruction - Recipe Booklet. At step 6 load the kraut to about three-quarters up the jar. Then add the bay leaves carefully placing in the glass halfway up the jar. I use chopsticks or a bread knife to pull away the kraut. Position the leaves so the stems are pointing down and pressed against the glass. Once they are positioned equidistant around the jar, carefully push the kraut down and into the walls to fix them into position. Continue to fill the jar and complete the directions.
Note—Flavors will deepen after the four days and are fully bloomed within 4-6 weeks in the fridge.
