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!