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.

Ingredients

• 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

Method

• 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

Enjoy!