A simple and delicious 2-ingredient sauerkraut made with purple cabbage and pink Himalayan sea salt.
Finely chop cabbage into coleslaw-sized pieces. Weigh cabbage with kitchen scale to get exact weight. Then calculate 2.5% of the cabbage weight to determine the weight of the salt you'll need to add.
Put cabbage and salt in large bowl and massage until cabbage feels softened and its juices have begun to release. Place ingredients in fermenting crock or wide mouth glass jars with fermenting weights. If using a fermenting crock, pour water on lid to make a seal, then top up water every week (or as-needed) when it evaporates. If using glass jars, put fermenting airlocks on top (recommended) or loosely screwed on lid which allows 'kraut to burp but doesn't allow anything inside (not ideal, but works fine in a pinch).
Allow to ferment for 3-4 weeks or until flavor and texture is ideal. Place in glass jars with lids firmly secured and refrigerate. Use as desired for up to 6 months - maybe longer.
Purple power sauerkraut https://www.tyrantfarms.com/beginners-guide-to-making-sauerkraut-with-recipes/