Red Cabbage and Apple Sauerkraut
Here is a yummy, probiotic-rich, easy to make recipe for those fermenting their own vegetables at home. This scrumptious nutrient-rich dish is great as a side dish with lunch or dinner, or perfect in a freshly made pita with poached chicken or roasted vegetables.
- 2 head red cabbage (reserve 2 of the large outer leaves)
- 2 tbsp Salt
- 1 apple
- 1 sachet caldwell starter culture
- 1/4 cup water
- Thinly slice the cabbage with a knife, a mandolin or a food processor.
- Place in a bowl and massage with salt (about 10 minutes)
- Grate the apple and add to the cabbage.
- Measure 1/4 cup water into a small bowl and add the starter culture.
- Stir gently and allow to sit for 8 minutes (maximum of 10 minutes)
- While you are waiting, clean your crock pot with HOT soapy water and thoroughly rinse.
- Place the cabbage / apple mixture into the crock pot and press down firmly.
- Add the reserved cabbage leaves in the top and place weights on top of the leaves.
- Press down heavily on the weights until liquid covers the leaves and the weights.
- If there is insufficient liquid add extra brine (1 cup water to 1 tsp salt)
- Secure lid and place in a cool environment out of sunlight.
- Add water around the lip of the crock pot until it’s full to the brim
- Allow to ferment for 7 days
- Store in an airtight container