Fermented Apple and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg red cabbage
- 1 onion (s)
- 1 apple
- 1 teaspoon caraway powder
- 1 tablespoon sea salt, finely ground
Print Recipe
Pin Recipe Instructions
- Wash the red cabbage, cut in half and remove the outer leaves. Cut out the stalk. Cut the red cabbage into as fine strips as possible. I use the raw food slicer of the food processor with the cutting knife for fine slices.
- Cut an onion into very fine slices. Peel and roughly grate the apple. Mix all ingredients well in a large bowl. Rub between your hands so that the salt is incorporated. Let stand for an hour.
- Mix again briefly. The red cabbage looks damp. Some liquid may have formed. Fill a 1.5 l fermentation glass. Pour in the red cabbage in portions. Press down again and again in between so that no air bubbles remain. Only fill the vessel 3/4 full, as gas is formed during fermentation and the volume increases. Put on the cover plate and the weighting body so that nothing floats up during fermentation. Leave the covered jar at room temperature out of direct sunlight. After about 24 hours, the first bubbles appear on the surface.
- Let the red cabbage ferment for at least 5 days. The longer, the more sour it becomes. Then pour into smaller glasses and store in the refrigerator.
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