Description
Combine favorite seasonal flavors in a fun new way with a spiced apple and cabbage sauerkraut. It is packed with probiotics and a great topping.
Ingredients
Scale
- 1 head of cabbage
- 2 tablespoons of fine celtic sea salt or other high quality salt
- 3 medium apples shredded (about 3 cups)
- 1 tablespoon of fresh grated ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 quart sized mason jar or 2 small glass jars
Instructions
- Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
- Sprinkle the cabbage with sea salt. Mix and massage the sea salt into the cabbage for about 5 minutes.
- Set the cabbage aside and let it sit for 15-20 minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
- Shred the apples using a food processor or cut them into thin strips.
- Add the shredded apples, ginger, cinnamon and cloves to the cabbage mixture.
- Mix and squeeze the cabbage mixture with your hands or a vegetable pounder until liquid comes out when squeezed.
- Pack the cabbage in the mason jar tightly with either your hand or a vegetable pounder. Push it all the way down until it submerges in its own juices (this is the brine).
- Repeat this until there is about 1½ inches of space from the top of the jar.
- Roll up the leaves and place them in the jar to push the cabbage under the brine.
- Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 5-7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over and makes a mess.
- During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
- Remove the rolled up cabbage leaves and toss in the garbage before eating.
- Store in the fridge.
Notes
Since cabbage heads vary in size, you may fill more than one jar or less. To get the salt just right, add a little and taste the cabbage mixture. Add enough until it tastes a little salty.
- Category: Side