0 0
Sauerkraut with Apples and Carrots

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 kg Cabbage
1 шт Apple
1 шт Carrot крупная
1 ст л Salt

Sauerkraut with Apples and Carrots

  • 2-3 days
  • Serves 4
  • Easy

Ingredients

Directions

Share

This is a detailed basic recipe for sauerkraut with some apples and carrots for extra aroma and color.

Fermentation is back again and everyone’s talking about its health benefits! Fermented foods are easier for your body to digest and have a beneficial effect on gut microflora. And traditional sauerkraut is a great way to restore the tradition of fermenting foods at home! I am sure you love it and make it often!

Enjoy!

Total visits: 600.
Today's visits: 1.

Steps

1
Done

Discard the outer leaves of the cabbage. Remove two healthy leaves and save for later.
Shred the cabbage.
Grate or cut carrots into thin circles.
Cut the apples into medium-sized wedges.

2
Done

Add salt to the shredded cabbage and begin massaging and squeezing the cabbage with your hands until it becomes watery.

3
Done

Add carrots and apples. Pack it into a glass jar or ceramic container tamping down each layer with your fist.

4
Done

Place the saved leaves over the surface of the cabbage. Weigh it down with a smaller jar full of water, stones, or something like that to keep the cabbage submerged in its liquid.

5
Done

Loosely cover with a lid and leave to ferment for a few days at room temperature. On the next day or later (if it’s cold), you’ll see small bubbles come to the surface and notice the smell of fermentation. Try to taste every now and then. When it’s sour enough for you, close the lid and put it in the fridge.
It’s now ready to consume! Keep in the fridge.
Enjoy!

previous
Plum Pudding Pie (Gluten-free, Dairy-free)
next
Buckwheat and Quinoa Bread (Gluten-free, Dairy-free)
previous
Plum Pudding Pie (Gluten-free, Dairy-free)
next
Buckwheat and Quinoa Bread (Gluten-free, Dairy-free)

Add Your Comment