- 1/4 teaspoon Cutting Edge Cultures – or you can use 1/2 cup kefir whey
- 1 cup water, spring or filtered with minerals – to mix the starter culture
- 1/2 small cabbage – finely shredded or chopped into fine pieces
- 1 medium apple – shredded or finely chopped
- 1/2 tablespoon Celtic Sea Salt
- 1/4 cup dried cranberries
- 1 medium orange – juiced, you can include some pulp
- water, spring or filtered with minerals – to cover veggies
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- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- Shred the cabbage and apple. Assemble into a large bowl.
- Mix the cranberries and salt with cabbage and apples.
- Add the orange juice, Cutting Edge Cultures or kefir whey, and cover with water, leaving an inch or two at the top.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the kraut in the refrigerator.
- While on the counter, check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.