Apple Ginger Kraut

This Apple Ginger Cinnamon Kraut is a delicious fall twist on traditional cultured vegetables. Crisp cabbage and sweet apple mingle with warming ginger and cinnamon to create a lightly tangy, subtly sweet kraut filled with beneficial probiotics. It’s wonderful alongside roasted meats, added to salads, or enjoyed by the forkful as an easy way to add cultured foods to your day.

Course: Appetizer, Side Dish, Snacks

Servings: quart

Equipment

Ingredients

4-5 cups green cabbage
1 green apple cored
1 tablespoon ginger root finely minced
1 stick cinnamon
1-2 teaspoons orange zest
½ tablespoon Celtic Sea Salt
⅛ teaspoon Veggie Starter Culture or 2 tablespoons kefir whey
filtered or spring water with minerals

Instructions

Shred cabbage, ginger, and apple into the desired length. You can use a food processor or shred by hand. You can chop it finely or in thicker pieces - it's up to you!
Add the mixture to your jar, then add salt, cinnamon stick, and orange zest.
Add the Cutting Edge Cultures or kefir whey to the jar.
Pack cabbage down into the quart jar. Leave 2 inches at the top of the jar for the cabbage to expand.
Fill the jar with filtered water. Leave 2 to 3 inches at the top of the jar for the kraut to expand.
Place secure lids or airlocks on jars. Set in a cool place, out of sunlight, for 6 to 7 days. After 6 days, taste them and if they're tart tasting they're ready for you to eat them or place them in the refrigerator.

Video

Notes

Check the vegetables daily to make sure they are fully submerged in water. If they have risen above the water, simply push them down so they are fully covered by the water or add more water to cover. If any white spots form because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables with white spots and push the rest back under the water. They can last at least 9 months, or longer, in your fridge.