Recipes

> FERMENTED APPLE, RAISIN &
   BUTTERNUT CHUTNEY

> SPICY CHRISTMAS KRAUT

> FERMENTED CARROTS WITH
   GINGER

> HONEY FERMENTED
   CRANBERRIES

FERMENTED CHILI TOMATO
   SAUCE

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Spiced Christmas Kraut

The flavours of the season – apple, cinnamon, cloves and orange – make this sauerkraut almost dessert-like, with enough tang and spice to pair well with any part of the meal or between-meal snacking. This recipe works well with either red or green cabbage, although we prefer the rich purple colour of the red cabbage for this particular Christmas Kraut.

This special holiday kraut is so unbelievably good it is bound to become a new family favourite!

Ingredients

  • ½ cup Kefir whey or freshly brewed kombucha

  • 1 head of red or green cabbage, shredded or finely chopped

  • 3 medium apples, grated or finely chopped

  • 3 medium carrots, grated or finely chopped

  • 1 tablespoon of fresh grated ginger

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground all spice

  • ¼ teaspoon ground cloves

  • 3 tbs himalayan or non-iodated sea salt*

  • 1 medium orange juiced

You will need the following

  • Veggie pounder

  • Fermenting weight or boiled pebbles or rock

  • 1 litre glass jar with sealable lid and airlock

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Spiced Christmas Kraut

Method

  1. Remove 2-3 outer leaves of the cabbage and set aside.

  2. Finely chop or shred the remaining cabbage and place in a large mixing bowl.

  3. Weigh the chopped cabbage and add in the salt at a ratio of 1.5 tablespoons of salt per kilogram of chopped cabbage *see note below.

  4. Mix the salt in slowly and evenly as you massage and pound the cabbage. Mixing the salt in evenly is just as important as getting the ratio correct. If the salt isn’t evenly distributed you run the risk of having pockets of bad, spoiled kraut.

  5. Continue to pound and squeeze the salted veggies for about 5-10 minutes to release all the water.

  6. Set aside the veggie mix and let it sit for 15-20 minutes so that the salt has time to draw out the liquid.

  7. Add the chopped or shredded carrots and apples together with the ginger, cloves, all spice and cinnamon to the cabbage mixture.

  8. Mix and squeeze the cabbage mixture with your hands or a vegetable pounder until liquid comes out when squeezed.

  9. Then add in the kefir whey or kombucha and the orange juice and mix well.

  10. Pack the cabbage into the glass fermenting jar tightly using either your hand or a veggie pounder. Pushing the mixture all the way down until it is submerged in its own juices (this is the brine).

  11. Repeat this until there is about 1½ inches of space left at the top of the jar.

  12. Place the cabbage leaves that were removed in step 1 on top of the mixture and place a small weight on top of the cabbage leave to ensure that the cabbage mixture remains submerged in the brine.

  13. Seal the fermenting jar and set on the counter for 5-7 days in a cool, shaded place. If you do not have an airlock, screw the lid of the jar on loosely so as to allow the gases to escape as fermentation takes place. Place a plate under the fermenting jar in case it bubbles over and makes a mess.

  14. Check the kraut every day to make sure that the veggies are fully submerged in the brine (liquid). If they have risen above the brine, simply push them down and add a little more weight to ensure that they are fully covered by the brine.

  15. During fermentation the kraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.

  16. Remove the rolled up cabbage leaves and discard before serving and eating.

  17. This kraut can be kept in a covered airtight jar in the refrigerator for up to nine months.

NOTE:

Anytime you make sauerkraut the most important consideration is the salt ratio. Too much and you will inhibit the growth of the good bacteria and the ferment won’t get started. Too little and you will be overrun with bad bacteria and get spoilage. So it is essential to weigh your veggies after they are chopped or shredded.

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