A simple recipe for probiotic-rich pink kraut, perfect for topping salads, avocado toast, and scrambled eggs to improve immunity, ease digestion, and reduce bloating.
In a small bowl, whisk all the ingredients except the cabbage and garlic. Thinly slice the red cabbage and smash the garlic clove. Fill a mason jar or other vessel with an air-tight lid with the sliced cabbage and garlic. Pour the vinegar mixture over the cabbage. Tighten the lid onto the jar and shake it well. Place the jar in the fridge overnight. The kraut can last up to a week. Feel free to get creative and swap cabbage for other vegetables like jalapeños, cucumbers, radishes, or beets.
