Apple Sauerkraut

https://www.cottercrunch.com/how-to-make-sauerkraut-4-flavors/ Makes about 2 x 330 jars plus 1 smaller jar Omit Juniper Berries for Apple Cinnamon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the cabbage into quarters, remove the core, and shred or finely chop the cabbage with a knife or use a food processor to shred. Repeat the same process with the apple

Step 2

Add shredded cabbage and apple to a large bowl and sprinkle with kosher salt, gently stir and set aside for 30 minutes or up to 2 hours. The cabbage will “sweat” and create a brine.

Step 3

While the cabbage is creating the brine, prepare the jars. A variety of canning jars (10 ounce to 32 ounce) can be used, make sure they are clean and dry.

Step 4

Check the cabbage to see how much brine has been produced. Press and squeeze the cabbage/vegetables with your hands to release more juices.

Step 5

Add the juniper berries for plain sauerkraut or omit for apple cinnamon sauerkraut and add cinnamon instead.

Step 6

Pack the cabbage With a spoon or clean hand, push down the cabbage so it’s very compacted at the bottom of the jar. Leave about 1 inch of room at the top of the jar. Cut the outer leaves from the cabbage to fit the top of the jars. This prevents the sauerkraut from rising to the top and going brown. TIP —> Use a clean marble or stone placed on top of the cabbage once it’s pushed down in the jar to help it stay compact while fermenting. Cover tightly with the lid and leave the jars to ferment on the counter or in a warmer spot in the kitchen.

Step 7

You can, for the first few days, “burb” the jars by opening the lid(s) each day and letting out any pressure. Make sure to press the cabbage down to keep it submerged in the brine.

Step 8

If any discolored cabbage appears at the top, remove and discard it. If the water level gets too low, add more brine to cover the cabbage. The cabbage mixture must be submerged completely in brine to ferment safely. The sauerkraut is ready when it has a nice crunch, slightly soft texture and tangy flavor.

Step 9

Taste sauerkraut every few days. After 7 to 10 days the sauerkraut should be fermented enough to start consuming. Ferment longer for a more tangy and soft kraut. Keep the jar(s) in the fridge for up to 2 months.

Step 10

To help the release of water from the cabbage, cut it as in step 1 then freeze it overnight. The next day, when ready to make the sauerkraut, put in a large container and continue with Step 1.