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.

A jar of this also makes a beautiful hand made gift for someone you love!

You will need:

• 2 heads red cabbage
• 2 Tbsp Salt
• 1 apple
• 1 sachet caldwell starter culture, or 1 Tbspn of a live fermented beverage
• 1/4 cup water
• Optional: 2 tsp caraway seeds or juniper berries

What to do:

1. Clean your fermenting vessel (crock pot or glass jar with fermenting lid) with hot soapy water and thoroughly rinse. Make sure all the utentsils you are using a super clean and you've washed your hands well.
2. Peel a few large pieces off your cabbage and give them a good rinse. Set aside.
3. Thinly slice the cabbage with a knife, mandolin or a food processor. Place in a bowl and massage with the salt for a few minutes (the longer the better!)
4. Grate the apple and add to the cabbage, along with any spices you want to add
5. Measure 1/4 cup water into a small bowl and add the starter culture. Stir gently and allow to sit for 5 minutes or so. If you are using a fermented drink, skip this part and continue on to the next step
6. Place the cabbage / apple mixture into your fermenting vessel and press down firmly.
7. 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.
8. If there is insufficient liquid add extra brine (1 cup water to 1 tsp salt). Add your fermented beverage to the jar/crock at this point if using.
9. Secure lid and place in a cool environment out of sunlight. If using a crock pot, add water around the lip of the crock pot until it’s full to the brim
10. Allow to ferment for a minimum of 3 days (7- 10 days is ideal)

Enjoy!