Red Cabbage, Apple, and Ginger Kraut
Servings: 2 quarts
Ingredients
- 3 1/2 pounds red cabbage, shredded
- 1 pounds apples, shredded (no need to peel the apples)
- 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 that can hold at least a half gallon 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. If you don't have pickling weights, find a small jar that can fit inside your jar or use a plastic ziptop bag filled with water.
- 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! This can take anywhere from 10 days to three weeks. Put it into the fridge and enjoy.