Red Cabbage, Apple and Fennel Sauerkraut
Sauerkraut is one of the most well known types of fermented foods and is something I include in my diet most days. This recipe is a sweeter twist on the tradtional version with the addition of apple and fennel seed. When introducing fermented foods to your diet, it's important to start out with small amounts (1 tsp) and increase this over a few weeks up to 1/4 cup per day.
1 large jar
1 red cabbage, thinly sliced (by hand or use a mandolin)
2 small organic apples, core removed and grated
4 tablespoons salt
1 tsp whole black peppercorns
1 tbsp fennel seeds
1 tablespoon Coconut Sugar
1 large glass jar
- Step 1 :In a large silver bowl, place the cabbage, apple, salt, peppercorns, fennel seeds and Coconut Sugar sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You need just enough to cover the cabbage when you pack it down in a jar.
- Step 2 :Fill your glass jar with the cabbage mix and pack it in very tightly - the juice from the cabbage needs to cover the cabbage completely, secure a tight fitting lid. You will need a glass jar that will fit all the cabbage plus a few inches of space for the sauerkraut to expand.
- Step 3 :Sit the cabbage mixture at room temperature for 3-10 days. Each day with the back of a wooden mixing spoon pack the cabbage down tightly so the juice is covering the cabbage. Taste the sauerkraut after 3 days to see how sour the kraut is tasting. In warmer temperatures 3 days will probably be enough, in cooler temperatures 10 days will work better, this all depends on how sour you like your kraut!
- Step 4 :When it's time to open, transfer the sauerkraut and brine into smaller glass jars in the fridge, or if your large jar fits in the fridge you can keep it in that. Enjoy!
Copyright © 2015 Loving Earth Pty Ltd. All rights reserved.