Red cabbage sauerkraut

Fermented vegetables go well with lots of dishes, especially salads. Vitamin C, antioxidants and some bonuses for immune system and digestion are waiting for you in a jar.

  • 1 kg red cabbage
  • 1 large apple (skin off)
  • 1 tablespoon salt

Cut the cabbage with a sharp knife. The slices should be long and thin. Grate the apple.

Put the cabbage and apple in a bowl, add salt. Mix everything with you hands. Massage the cabbage until some juice starts coming out.

Put the cabbage into a clean glass jar. Press tight – the liquids should cover the vegetables. If the juice is not enough just add some filtered water. Leave approximately 5 cm to the lid of jar that is for gases to come out.

Let the cabbage ferment at room temperature for 2 weeks. Check the vegetables are underneath the water. Quickly open the lid once per two days – just to let the gases out.

When the fermented cabbage is ready transfer the jar to the fridge.


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