Ingredients
Red Cabbage, Beetroot & Apple Sauerkraut (Adaption from The Clever Guts Diet)
- 550 gram red cabbage, Cut in to chunks
- 500 gram Beetroot, Cut in to 3cm chunks
- 350 gram apple, green, Granny Smith, skin on, cored and cut in to 3cm chunks
- 4 heaped teaspoons sea salt, Maldon Sea Salt is best
- 2 level teaspoons Fennel seed
- 1 level teaspoons caraway seed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Weigh cabbage and add
"Closed lid" Chop 3 secs, speed 5, scrap down sides, Chop again 3 secs, speed 5. Empty cabbage in to large bowl.
Weigh beetroot and add
Chop 3 secs, speed 5, scrap down sides, Chop again 3 secs, speed 5. Empty in to the large bowl.
Weigh apple and add Chop 3 secs, speed 5, scrap down sides, Chop again 3 secs, speed 5. Empty in to large bowl.
Add your sea salt, fennel seeds, caraway seeds to the bowl.
Place on a pair of gloves and mix together all ingredients by scrunching the mixture up (this is bruising the veggies etc and will assist fermentation.
Then use your flat ended rolling pin and bash all around the bowl. I leave this on my bench and go about other things, coming back every so often to bash it down some more.
You will notice it gets juicy.
Using gloves again, divide the mixture with brine in to your 2 steralised glass jars. Pushing down as you go. You can use your rolling pin again here.
Ensure all mixture is below the brine and push your Viscodiscs right down.
Pop you lids on and place in darl cupboard.
Every day you will need to 'burp' you jars by removing the lids. have a little taste (this is great for extra gut health benefits).
It is up to you how many days you leave it but I would leave it at least 5.
Once you like the taste put your jars in the fridge and enjoy.
https://cleverguts.com/recipes/purple-sauerkraut/ - In the jars with Viscodisc in place
Method
Tip
For this bulk recipe I use 2 500ml Fowlers jars with the green sealing lids and I also use viscodiscs to hold everything under the brine.
You will also need a large bowl, a flat ended Rolling pin or similar and gloves.
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Comments
Recipe says keep solids under brine but with no liquids added does the veggies make its own brine?
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