Thank You Kraut
We named this Thank You Kraut because it is perfect for Thanksgiving. It’s loaded with cranberries and cranberry juice, which give it quite a unique flavor. You can serve it as a side dish or with crackers or a veggie platter. Or, if you’re like me, you can pile it on top of leftover turkey and sourdough to make a delicious probiotic sandwich. You’ll be thankful you did.
- 1/4 teaspoon Cutting Edge Cultures – or you can use 1/4 cup kefir whey
- 1 small head cabbage
- 1 tablespoon Celtic Sea Salt
- 1/2 cup cranberries – frozen or fresh
- 1 cup cranberry juice
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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.
- Remove and discard the outer leaves of the cabbage. Finely shred or chop the cabbage into bite-sized pieces using a food processor or a hand shredder. Place the shredded cabbage in a large bowl.
- Mix in the salt, cranberries, and cranberry juice and pack the mixture into a jar.
- Add the starter culture or the whey and fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the cabbage mixture bubble and expand as it ferments.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
- Check the kraut every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged kraut, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and kraut it’s on and push the rest back under the water.
- When the kraut is done fermenting, place it in the refrigerator.
Storage note: This kraut can be kept in an airtight jar in the refrigerator for up to 9 months.