Winter Spiced Red Cabbage kraut

Winter Spiced Red Cabbage kraut

Winter Spiced Red Cabbage kraut

Sauerkraut is one of my favourite fermented foods, specially when I spice it up a bit! And it's so quick, simple and cheap to make at home.
You can use any type of cabbage - or a few together - and add other vegetables: carrots, beetroot, cauliflower, radish, kohlrabi, French beans, cucumber, as well as herbs and spices to create a variety of combinations and flavours of kraut. 
Eating fermented vegetables regularly is one of the very best ways to keep your intestinal health in good shape, by helping to nourish and balance trillions of beneficial bacteria and other microorganisms that live mostly in the colon/large intestine. This is your microbiome; while essential for health it can be damaged by such things as antibiotics, some other medications, chronic stress - and diets high in ultra-processed foods. 
So to ensure you get a regular supply of healthy 'reinforcements' - eat plenty of fermented vegetables like sauerkraut! 
Your digestion will thank you a trillion times over! 

Serves:

20
Course Fermentated Foods, Sides & Dips
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low GI, Vegan, Vegetarian
Servings 20
Prep Time 1 hour 30 minutes
Cook Time 0 minutes
Total Time 6 days

Ingredients

  • 500 g red cabbage (1/2 med head)
  • 200-300 g carrots (2 med carrots)
  • 70 g onion 1 small onion
  • 2 apples cored
  • 20 g ginger very finely chopped (1 small knob)
  • Zest and juice of 1 large orange
  • 2 star anise whole
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp pink peppercorns
  • ½ tsp juniper berries
  • ½ tsp ground cinnamon
  • 1 tbsp Himalayan salt
  • 1 litre Kilner jar sterilized

Method

  • Remove the outer leaves of the cabbage and reserve. Cut in half from head to core, then shred or chop the cabbage finely along with onion and apples (best done in a magic mix). Transfer to a large mixing bowl. Add the ginger, orange zest, orange juice and spices to bowl.
  • Mix in salt and massage gently until soft. Let it sit for 30-60 minutes till it starts to sweat, then mix one last time.
  • Begin to fill your jar by taking one handful of cabbage at a time and pressing it down very hard with your fist. With each handful you will notice a little more liquid coming out. Fill the jar until you have it 2.5cm from the top. For successful fermentation it is crucial to keep the cabbage submerged, so place a weight on it!
  • Leave to sit for 1-6 weeks. Taste it every few weeks to gauge the progress of fermentation. If you are fermenting in an airtight jar, you will need to ‘burp’ the jar every few days to release the build-up of carbon dioxide.
  • When you are happy with the flavour and texture, store jar in fridge. Fermenting times will vary with room temperature and other factors. After a week the good bacteria will be established and it is good to eat, but if you want the maximum probiotics in your sauerkraut, you will want to let it ferment for about 6 weeks.

Maggie's Tips

  • In order to keep sauerkraut fresh and tasting the best with the longest shelf life possible it is essential that you keep it in its pickling liquid and store it away inside a sealable container inside your refrigerator where it will keep fresh for up to 6 months.
  • If possible, use organic fruit and vegetables when fermenting. You are supporting a more sustainable eco system and you are also avoiding nasty pesticides. Try to use local and organic as the flavour and the nutrient content will be at their best.

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