{"id":8833,"date":"2015-07-22T05:00:15","date_gmt":"2015-07-22T11:00:15","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=8833"},"modified":"2017-03-22T17:02:55","modified_gmt":"2017-03-23T00:02:55","slug":"purple-sauerkraut","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/purple-sauerkraut\/","title":{"rendered":"Purple Sauerkraut"},"content":{"rendered":"

\"Purple
\nSoooo, sauerkraut? Yeah, YEAH! Sauerkraut! I'm as surprised as you are that I'm writing about it right now, since up until a week ago I pretty much thought I hated it. I'm sure I'd tried it as a kid - you know the white, limp, salty-as-heck, store-bought stuff? Clearly I'm not a huge fan of it. And I know I haven't eaten it in at least 20 years. But, last month, I had a purple cabbage I knew I wasn't going to use and didn't want to waste. ENTER: SAUERKRAUT. Apparently it's trendy and good for you and I figured I might as well give it another chance. Right? Right.<\/p>\n

\"Purple<\/p>\n

\"Purple
\nBEST IDEA EVER.<\/p>\n

I'm now 100% obsessed and in love and crazy about it. I'm putting it on my eggs. I'm putting it in my mac n' cheese. I haven't yet put it in my mac n' cheese quesadilla, but I might! I'm making delicious veggie bowls with quinoa and peanut sauce and THIS (keep an eye out for a post on Friday that will blow. your. mind.). I'm eating it straight off a fork. I pretty much feel like the healthiest weirdest person in the world because why else would I be consuming such massive amounts of sauerkraut? I'm gonna need a few more mason jars over here!<\/p>\n

\"Purple<\/p>\n

Here's the thing: it's ridiculously easy to make. It keeps for a very long time (thank goodness, because I left it untouched in my fridge while I was in Scotland<\/a> and Iceland<\/a>!). All you do is combine the shredded cabbage - I used my mandolin slicer - with some salt, and start massaging. Get in there with your hands! Eventually, the cabbage releases it's juices. Put EVERYTHING into a jar and let that baby sit for a few days! In this summer heat, it might not take that long. After 2-3 days, you have sauerkraut and you too can be the healthiest human in the world and try not to stain your entire apartment purple. Seriously, be careful.<\/p>\n

\"Purple<\/p>\n

HOW GORGEOUS IS THIS STUFF!? Ooh I love it. AND it's not all limp gross like the sauerkraut I have in my mind - it has a little crunch, lots o' flavor, and PIIIINK PINK PINK. Slash purple. Who wouldn't love a food that color? Maybe if I eat enough of it my hair will start growing that color... I would not be opposed to that.<\/p>\n

\"Purple<\/p>\n

So go buy yourself a few extra cabbages (or, one. You know. Moderation.) and make some 'kraut. If you don't want it, bring it to my place and I'll gobble it down. #younglove<\/p>\n

\"Purple<\/p>\nPrint<\/a><\/span>

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