Scandi Red Kraut
This is one of our original ferments, and a great place to start for those new to fermentation.
For beginners, fermentation involves creating an environment where naturally occurring lactic acid bacteria can thrive. This bacteria converts sugar to lactic acid, producing a tangy flavour profile. Fermentation is great for your gut, and an ideal way of preserving fruits and vegetables.
1 medium red cabbage
1 tablespoon Celtic salt
1 green apple, unpeeled
1 large beetroot, unpeeled
1/4 teaspoon fennel seeds
1/4 teaspoon caraway seeds
3/4 teaspoon dried juniper berries, lightly crushed
3/4 teaspoon coriander seeds, lightly crushed
1/2 teaspoon dried crushed chilli flakes
Remove the outer layers of the cabbage. Cut cabbage into quarters and then into thin ribbons.
Place cabbage ribbons in a large bowl. Rub ribbons with salt. Leave salted cabbage to sweat for one hour.
Blitz apple and beetroot together. Mix this through the cabbage. Then add spices.
Place mixture, and any residual liquid, into a ceramic crock.
Push the cabbage down until the liquid rises above it. Make sure all stray pieces of cabbage are below the liquid line.
Weigh the cabbage down to keep it submerged under its liquid.
Cover the opening of the crock with muslin cloth, and then cover with the crock’s ceramic lid.
Leave the crock in a warm (20-22 degrees), dark location for four to five weeks. Note that fermentation will be slower if the crock is stored at a cooler temperature.
Over the next four to five weeks, regularly return to the crock to check that the cabbage remains fully submerged. If it does not, compress the weight further to submerge the cabbage.
Remove the cabbage from crock once the cabbage has reached the desired tangy flavour.
Transfer the cabbage from the crock to dry, sterilised jars. Ensure the jars are tightly packed, almost to the brim.
Store the unopened jars in the fridge for up to four months. Once opened, eat within three weeks.