Red Cabbage, Cranberry and Apple Sauerkraut
Photo by Krys Lojek
Ingredients
1 head of red cabbage, cored and shredded
1 tablespoon of himalayan salt
Handful of cranberry or organic raisins
1 apple grated
1/4 cup of whey or if not available use an additional tablespoon of himalayan salt
Filtered water
Method
Shred the cabbage either by food processor, mandolin or knife. Place into a large bowl and sprinkle with 1 tablespoon of salt. Massage well into cabbage for 10 minutes or until juices are released.
Add cranberries and apple. Mix until combined. Place into wide necked mason jar and press the cabbage down firmly as you go. Make sure all the vegetables are covered with liquid. Add filtered water and a sprinkle of salt to cover any exposed cabbage as needed. Reserve an outer leaf of cabbage and place over sauerkraut and press down until juices cover. Place lid on jar tightly and keep at room temperature for 3 days before transferring to a fridge.
You can eat this sauerkraut immediately, but it will improve with age.
Recipe from "The Heal Your Gut Cookbook" by Hilary Boynton and Mary G. Brackett (2014)
1 head of red cabbage, cored and shredded
1 tablespoon of himalayan salt
Handful of cranberry or organic raisins
1 apple grated
1/4 cup of whey or if not available use an additional tablespoon of himalayan salt
Filtered water
Method
Shred the cabbage either by food processor, mandolin or knife. Place into a large bowl and sprinkle with 1 tablespoon of salt. Massage well into cabbage for 10 minutes or until juices are released.
Add cranberries and apple. Mix until combined. Place into wide necked mason jar and press the cabbage down firmly as you go. Make sure all the vegetables are covered with liquid. Add filtered water and a sprinkle of salt to cover any exposed cabbage as needed. Reserve an outer leaf of cabbage and place over sauerkraut and press down until juices cover. Place lid on jar tightly and keep at room temperature for 3 days before transferring to a fridge.
You can eat this sauerkraut immediately, but it will improve with age.
Recipe from "The Heal Your Gut Cookbook" by Hilary Boynton and Mary G. Brackett (2014)