This is the Christmas Kraut I made at my Cultured Food Christmas class. It is a sweet sauerkraut made with apples, cabbage, cranberries and a little orange juice. You can shred the cabbage and apple or leave them chunky. The cranberries and orange juice give this a Holiday twist. This is great paired with any meal as a side dish. You can also serve it with goat cheese and crackers and place a small dollop of the kraut on top of the cheese as an appetizer.
This is a probiotic food that boosts your immune system and helps fight colds and flu throughout the season. Can’t get much more from food than that!
- Place the shredded or chopped cabbage in a bowl and sprinkle with salt. You can also layer it in the jar instead of mixing.
- Add the next 3 ingredients and mix well. Firmly pack the mixture into a glass-canning jar leaving an inch or two for the cabbage to expand when it ferments.
- Then add the orange juice, veggie culture or kefir whey and cover with water, leaving and inch or two at the top.
- Seal jar tightly and let sit on your counter for 6 days and then place in refrigerator.