Silver Lining Apple-Spice Sauerkraut from ‘Scratch’.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESSEnjoy the taste of sweet apples, cinnamon & spice in this healing, probiotic sauerkraut (inspired by Fermented Food Lab). Sauerkraut is a great source of probiotics which are live microorganisms consumed through fermented foods. Studies show that the imbalance of bacteria in your digestive system is linked to overall health and disease. Probiotics promote a healthy balance of gut bacteria and have been linked to a wide range of health benefits. These include benefits for weight loss, digestive health, immune function and more.
Remove outer leaves off the head of cabbage and set aside. Shred inside cabbage, chopping finely with a knife or shredding with a mandolin. Add to a big bowl.
Sprinkle the cabbage with sea salt. Using your hands, massage sea salt and cabbage for about 5 minutes 5 Minutes. Set aside and let it sit for 15-20 minutes 15 Minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
Shred the apples, add to cabbage with ginger and spices. Massage the cabbage mixture for about 5 minutes 5 Minutes with your hands and squeeze until liquid comes out.
Pack the cabbage in your mason jar tightly with your hands. Push it all the way down until it submerges in its own juices (this is the brine). Place whole cabbage leaves on top. Press the cabbage down again until the cabbage is submerged under the brine and there’s 1½ inches of space to the top of the jar.
Loosely screw the top of the jar (so gas can escape during fermentation). Set on the counter for 5-7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon. Remove the rolled up cabbage leaves and enjoy! Store in the fridge. Happy Fermenting!
{GF/DF/V}
Ingredients
Directions
Remove outer leaves off the head of cabbage and set aside. Shred inside cabbage, chopping finely with a knife or shredding with a mandolin. Add to a big bowl.
Sprinkle the cabbage with sea salt. Using your hands, massage sea salt and cabbage for about 5 minutes 5 Minutes. Set aside and let it sit for 15-20 minutes 15 Minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
Shred the apples, add to cabbage with ginger and spices. Massage the cabbage mixture for about 5 minutes 5 Minutes with your hands and squeeze until liquid comes out.
Pack the cabbage in your mason jar tightly with your hands. Push it all the way down until it submerges in its own juices (this is the brine). Place whole cabbage leaves on top. Press the cabbage down again until the cabbage is submerged under the brine and there’s 1½ inches of space to the top of the jar.
Loosely screw the top of the jar (so gas can escape during fermentation). Set on the counter for 5-7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon. Remove the rolled up cabbage leaves and enjoy! Store in the fridge. Happy Fermenting!