I know it’s a bit late for this, but better late than never and you know, you can eat this any time of year!
Ingredients:
1/2 large white cabbage
3 apples
2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. mixed spice
1 tsp. of Himalayan salt
Directions:
- Using a food processor on the shredding/grating function grate the cabbage and apples. Save the outer leaf of the cabbage.
- Add to a large bowl with all the other ingredients and mix well.
- Squeeze the juice/brine from the cabbage and apples.
- Add everything, including the juice/brine into a sterlised jar and pack down well.
- Make sure there is at least 2cm gap at the top of the jar.
- Add more water if the juice/brine does not come above the kraut mixture.
- Cut the cabbage leaf into a slightly bigger shape than the jar and tuck it down around the edge of the kraut mixture in the jar, making sure everything, including the leaf is below the juice/brine level.
- Clear all the bits off the inside of the jar and put the lid on.
- Burp/open the jar every day for the first week to allow the gases to escape (this is very important).
- Consume once gasing has stopped (around a week) and place in fridge once you start eating fro the jar.
Check out my fermented onion relish recipe here as well as this goes super with cheeses etc as well as this Kraut recipe!
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