Ruby Red Kraut
A jewel-bright twist on classic sauerkraut: red cabbage, apple and juniper, fermented with nothing but salt. Lactic acid bacteria such as Lactobacillus, found naturally on the cabbage leaves, do all the work, adding live microbes and a gentle tang, while red cabbage brings anthocyanins, polyphenols linked to a healthier gut. It also packs four plants into one jar.
Ingredients
- 1 red cabbage (about 1kg)
- 1 eating apple, cored and thinly sliced
- 22g fine sea salt (non-iodised)
- 1 tsp caraway seeds
- 6 juniper berries, lightly crushed
Method
- Remove the outer leaves, keeping one whole. Quarter, core and finely shred the cabbage.
- Sprinkle the salt over the cabbage and apple, then massage firmly for 5 to 10 minutes until softened and sitting in its own purple brine. Mix in the caraway and juniper.
- Pack tightly into a clean 1-litre jar, pressing down until covered by brine and leaving 3cm of space at the top. Top with the reserved leaf and weigh down with a small jar or a water-filled bag.
- Close the lid loosely and leave at room temperature, out of direct sunlight, pressing down daily.
- Taste from day 5; skim off any white film, but discard if you see fuzzy or coloured mould. Keeps for several months in the fridge.
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