A fermentation follow-up to my caraway sauerkraut. Red cabbage instead of green, fennel seeds instead of caraway, with a couple dried bay leaves slipped in for contrast.
Again, it couldn’t be simpler — shred the cabbage, massage in some salt, mix in the herbs, transfer to a jar. In as few as two to three days later, sauerkraut! And this updated version, well, just look how lovely. Fantastic flavor, and blood-red in time for the spooky fun holiday in less than two weeks.