SUMMER DAY 9

Eat Pretty Recipe

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GINGERED PURPLE KRAUT

Eating fermented foods daily is my favorite way to nourish a healthy gut, which supports radiant skin, a healthy weight, resilience to stress, and fewer allergies. You can find premade krauts at the grocery store, or you can ferment at home—it’s easier than you think!

MAKES A 1-QUART JAR OF KRAUT

1 head red cabbage, about 2 lb [910 g], cored and very thinly sliced, 1 or 2 large outer leaves reserved

2-in [5-cm] knob of fresh ginger, peeled and finely grated

4 tsp unrefined salt

In a large bowl, combine the shredded cabbage, ginger, and salt. Using clean hands, toss to mix well. Let sit for 20 minutes, periodically squeezing the cabbage mixture to release moisture. When the cabbage feels wilted and brine has collected in the bowl, squeeze well once more. Tightly pack the cabbage mixture into a clean 1-qt [960-ml] jar. When you reach the shoulders of the jar, stop filling.

Fold and stuff the reserved cabbage leaves into the jar, pressing down firmly. Weigh down the leaves with a smaller jar, sterilized stone, or other clean, heavy object and pour in the brine remaining in the bowl until all of the cabbage is under liquid. Cover with a clean kitchen towel and secure the towel tightly with a rubber band around the neck. Let your kraut ferment at room temperature until it reaches your desired flavor, 2 to 3 weeks, then transfer to the fridge; it’s ready to consume!