Fermented Apple Sauerkraut Recipe
Fermented Apple Sauerkraut Recipe
Adding probiotic-rich foods like this apple sauerkraut recipe to your daily diet is one of the best ways to help boost your immune and digestive health.
Servings
Prep time
Cook time
Recipe
Ingredients
- Brine
- 500mL filtered water
- 1 tbsp sea salt
- 400g shredded red cabbage
- 1 apple, shredded
- 1.2kg glass jar, washed well
- ¼ cup organic apple-cider vinegar
Method
- To make the brine, mix water and salt together in a jug.
- Wash your hands well then pack the cabbage and apple in a jar, pushing them down well.
- Pour brine over cabbage and apple, then pour in apple-cider vinegar. The cabbage and apple should be completely covered in liquid.
- Close the lid and give a gentle shake so brine and apple-cider vinegar mix together.
- Place jar in a warm place in the kitchen and let sit for 24 hours. You may notice some bubbling — this is normal.
- After 24 hrs, open the lid and press down vegetables again. If vegetables aren’t covered completely in liquid, add a little more water, salt and apple-cider vinegar.
- Close the lid and let it sit for another 6-7 days. Use a clean fork to remove veggies.
- If you notice a white bacteria film on the top of your brine, simply spoon it off.
- Tip: The thinner you slice the cabbage and apple, the quicker they will ferment and the softer they will be.
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