Denise says:

  • This is a tasty mix of fermented cabbage flavoured with fennel seeds and juniper berries.
  • Preparation Time: 15 minutes plus 2 hours and then 5-7 days to ferment
  • Cooking Time: No Cooking
  • Makes:  1 large jar

Ingredients:

  • 450g white cabbage – core removed, shredded
  • 50g red cabbage  - core removed, shredded
  • 1 apple – cored and roughly chopped – keep skin on
  • 1 teaspoon juniper berries
  • 1 teaspoon fennel seeds
  • 2 slices of cabbage – use as a ‘hat’ to cover the top
  • For the Brine
  • 100ml cold water
  • 3g salt

Method

  1. Shred and mix the white, red cabbage and apple.
  2. Weigh the mixture – approx. 700g. Add 2% salt  ie 14g
  3. Massage the salt into the kraut mixture for about 10 minutes. Cover with cling film and leave for 2 hours.
  4. To make the brine – combine the water and salt.
  5. After two hours transfer the kraut to a sterilized jar with a lid, using a rolling pin to push it down removing any excess air. From time to time remove the jar to ‘burp out’ remove excess air of the jar if you don’t have a special fermenting jar.
  6. Add the cabbage hat and press down again. Place a weight or stone to keep the ingredients tightly packed.
  7. Pour over the brine and leave for 5-7 days. Taste and store in the fridge. It will last for a year!
Tagged in: apple, breakfast, fennel seeds, Garnish, German, juniper berries, Red cabbage, Salt, snack, White Cabbage