Long Fermentated Sauerkraut (Edit recipe)

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This is a classic sauerkraut with an added twist. You won't be able to taste the apple but after a longer fermentation you'll be rewarded with a pleasant mellow kraut.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

3

Serves: 8

Ingredients

1 head Green Cabbage
medium apple (optional )medium apple (optional )
1 Tbsp Himalayan Pink Salt, himalayan or

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove outer leaves of cabbage and set aside for later. Shred the cabbage using a mandolin slicer or kitchen knife.u00a0
If using, peel and core the apple. Cut into thin strips or grate with a box grater. Add to the cabbage.
Weigh the cabbage (and apple). Add 2% of that in sea salt. Mix well.
Let sit at room temperature for about one hour or until the cabbage looks moist and glossy.
Using a tamper, press the cabbage mixture into mason jars or sauerkraut crock.
When the container is almost full, place one or two cabbage leaves on top. Place fermentation weights on top to keep everything submerged.
Place a fermentation lid on. Let the vegetables sit in a dark place at room temperature for 3-6 days without opening the jars. Enjoy or let sit for a total of 30 days for maximized probiotics.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	630 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.