14 Aug Apple Spice Sauerkraut
- 1 head of cabbage
- 1 tbsp pink Himalayan salt or sea salt
- 3 medium green or red apples, shredded (about 3 cups)
- 1 tbsp grated ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 quart-sized mason jar or 2 small mason jars
- Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
- Sprinkle the cabbage with sea salt. Mix and massage the sea salt into the cabbage for about 5 minutes.
- Set the cabbage aside and let it sit for 15-20 minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
- Shred the apples using a food processor or cut them into thin strips.
- Add the shredded apples, ginger, cinnamon and cloves to the cabbage mixture.
- Mix and squeeze the cabbage mixture with your hands or a vegetable pounder until liquid comes out when squeezed.
- Pack the cabbage in the mason jar tightly with either your hand or a vegetable pounder. Push it all the way down until it submerges in its own juices (this is the brine).
- Repeat this until there is about 1½ inches of space from the top of the jar.
- Roll up the leaves and place them in the jar to push the cabbage under the brine.
- Screw on the jar loosely so gas can escape as fermentation takes place. 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 and makes a mess.
- 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 toss in the garbage before eating.
- Store in the fridge.