The magic of making fermented kraut lies in the transformation that occurs through the natural fermentation process. As the cabbage, onions, carrots, and apples ferment, they develop a tangy, complex flavor profile that is both refreshing and satisfying. The combination of the sweet apples and carrots with the sharpness of the onions and cabbage creates a balance of flavors that’s not only delicious but also packed with beneficial probiotics. Each bite of this kraut is a burst of health, delivering a range of nutrients and enzymes that support digestive health and overall well-being. The longer you allow it to ferment, the deeper the flavors become, making this kraut a versatile addition to any meal, whether enjoyed on its own, as a side dish, or as a condiment to your favorite foods.
- 25 lbs of cabbage (after core and outer leaves are removed)
- 10 lbs of white onions
- 10 lbs of carrots
- 12 large apples
- 15 tablespoons of non-iodized salt (approximately 1 tablespoon per 5 lbs of vegetables)
Instructions:
1. Prepare the Vegetables:
- Start by removing the outer leaves and core from the cabbage. Use a sharp knife or mandolin to shred the cabbage into thin strips.
- Peel and thinly slice the white onions.
- Peel and grate the carrots. The fine texture will help them ferment evenly.
- Peel, core, and thinly slice the apples.
2. Mix the Ingredients:
- In a large, non-reactive container (like a food-grade plastic or glass bowl), combine the shredded cabbage, sliced onions, grated carrots, and apple slices.
- Sprinkle the non-iodized salt evenly over the vegetable mixture. The salt will help draw moisture out of the vegetables and create the brine needed for fermentation.
3. Massage the Vegetables:
- With clean hands, massage the vegetable mixture thoroughly for about 10-15 minutes. This process helps break down the cell walls of the vegetables, releasing their natural juices. The mixture should become noticeably wetter as you work.
4. Pack the Kraut:
- Once the vegetables have released enough liquid to form a brine, start packing the mixture tightly into clean, wide-mouth jars or a large fermentation crock. Press down firmly with a wooden tamper or your fists to remove any air pockets and ensure the brine covers the vegetables.
- Leave about 1-2 inches of headspace at the top of each jar, as the kraut will expand during fermentation.
- If necessary, add a few cabbage leaves or a weight (like a clean, sterilized stone) on top of the mixture to keep it submerged under the brine.
5. Cover and Ferment:
- If using a fermentation crock, place the lid on and fill the water seal. For jars, cover with a fermentation lid or cloth secured with a rubber band to allow gases to escape while keeping dust and insects out.
- Store the kraut in a cool, dark place, ideally between 65-75°F (18-24°C), to ferment. Check the kraut daily to ensure it remains submerged under the brine.
6. Fermentation Time:
- Fermentation time will vary based on temperature and personal taste. Generally, fermenting for 1-4 weeks will yield a well-flavored kraut. After the first week, start tasting the kraut. Once it reaches your desired level of tanginess, it’s ready to be stored.
7. Store the Kraut:
- Once the kraut has fermented to your liking, transfer the jars to the refrigerator to slow the fermentation process. The kraut will keep for several months when stored in a cool, dark place.
