An approachable, easy going sauerkraut, this red cabbage apple ginger kraut fits the bill for anyone in the market for a mellow, delicious ferment.
I spent a goodly amount of time pondering what I’d make in my Yaozu 2L Fermenting Crock for its maiden voyage. First I considered a basic batch of kraut (but I already have multiple jars that I’m working through). I thought about kimchi (but again, there’s a surplus in the fridge). Eventually, I settled on the combination of red cabbage, apples, and ginger.
At least three days out of seven, I eat some kraut for breakfast. And while I enjoy spicy, garlicky, pungent cabbage with my eggs, sometimes I’d like a slightly gentler ferment to have alongside a piece of toast or some oats. This bright pink red cabbage apple ginger concoction, made just a little bit sweet with the apples, seemed like it would fit the bill.
This is an incredibly quick kraut to prep, particularly if you have a food processor to help with the slicing. I fitted my wide mouth Magimix with the slicing blade and ran the cabbage through in less than a minute. I swapped in the shredding blade and made quick work of the apples and ginger.
Once all the produce was prepped and in my biggest mixing bowl, I added 2 1/2 tablespoons of salt, mixed it in well and let the whole thing sit for about half an hour. If I wanted to get the cabbage into the crock more quickly, I could have worked and kneaded it to speed things along, but I had the time and so let it wilt under the influence of the salt.
Half an hour later, the cabbage had released a whole bunch of liquid and was ready to go into the crock (which I’d washed earlier in warm, soapy water). When it was all in the crock, I tucked a couple of large leaves in on top of the shreds, and used the weights to keep things tamped down. Then I filled up the water channel about half way, set the lid on, and put the whole thing on a plate in case there was any leakage.
It’s been bubbling on my dining room table (since it’s a ceramic crock, there’s no worry about sunlight). I’ve already snuck a taste and even young and half-fermented, and it’s delicious. Perfect for eating alongside breakfast.
If you haven’t done so already, make sure to enter the Yaozu 2L Fermenting Crock giveaway I’m hosting!
Ingredients
- 3 1/2 pounds red cabbage, shredded
- 1 pounds apples, shredded
- 4 ounces peeled ginger, shredded
- 2 1/2 tablespoons kosher salt
Instructions
- Combine the cabbage, apples, ginger, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl. Or let them sit until soft and liquidy.
- Pack the wilted veg into a crock (or a wide mouth jar if you don't have a crock) a handful at a time (press each layer down firmly. If you push it all in at once, you won't get it all in).
- Once you have all the veg into the jar, weigh it down with pickling weights.
- Set the crock/jar on a plate. Cover it and place it somewhere that's out of direct sunlight.
- Check the kraut every couple of days and push it back down if it expands.
- When it tastes tangy and good, it's done! Put it into the fridge and enjoy.
That sounds so good I want to fire up the kitchen & start a batch right now at midnight!!!
Sounds so so good. I am going to try this when I get home in a few days. Keeping my fingers crossed for the fermenting crock. : )
ONce in the jar can i put my fermentation valve on and let it go or does the jar need to have no lid?
Thanks!
You can use an airlock or a fermentation valve. In the crock, the water channel serves as the valve.
Hi! I just made this a couple of days ago as my first ever fermentation and I was wondering how long before yours was done? I know it’s to taste but I’d like an idea to go on. Thanks!
Take your first taste after about a week. If you like it as it, into the fridge it goes. If you want it to be a little tarter, let it go a couple days more. It’s really all about what ends up tasting good to you.
what do you suggest we use if we dont have a fermentation crock?
I mixed this up and put in my crock, but now, after a few days I have mold! What did I do wrong?
It might be kahm yeast rather than mold. I experienced that with this ferment as well. http://phickle.com/the-wrath-of-kahm/
can this be canned? i’m sure it would kill the probiotic properties of it, but the flavor should remain intact. thoughts and/or guidance?
It can be canned in the same manner that all sauerkrauts can be canned. Instructions are here: http://nchfp.uga.edu/how/can_06/sauerkraut.html