Apple Sauerkraut

Updated at: Thu, 17 Aug 2023 12:01:45 GMT

Step 1

Wash the cabbage then cut it in half . Remove the outer leaves and reserve for later . Now cut cabbage into quarters and slice off the stems . Thinly slice/shred the cabbage put it in a large bowl then weigh it . For every 1000 grams / kilo of cabbage you will need to add 20 grams of salt . My cabbage was 1500 grams so I added 30 grams . Start crushing the cabbage with your hands to get the juices released . Optionally use a pestle from a pestle and mortar and bash it . This makes it super quick .

Step 2

Next grate an apple minus the core and add the apple to the cabbage and mix it together . The apple has great prebiotic benefits . Get a large clean jar ( mason jar or other glass jar ) you can do this in smaller jars also but it’s easier in one large jar . I like to boil the jars before filling to kill bacteria . Add juniper berries a bay leaf then the cabbage pushing it down firmly . Leave a little room at the neck of the jar then use one of the outer leaves rolled up to push down on the cabbage . Put a little glass ramekin or whatever small glass you have to put pressure on the cabbage so when you close the lid the cabbage will remain submerged in the juice .

Step 3

Write the date on the jar then put the jar in a bowl and store at room temp for 7-14 days . Open the jar once a day to release the gas or pressure then close again . Once the sauer kraut is to your taste you can eat it and keep refrigerated between uses

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