Prep Time | 30 minutes (plus 3 weeks for fermenting) |
Servings |
|
Ingredients
- 1 head green cabbage (3 pounds), shredded (14 cups), 3 whole small leaves reserved
- 2 fennel bulbs sliced thinly
- 2 apples green, cored and sliced thinly
- 1 tablespoon caraway seeds
- sea salt
Ingredients
|
|
Instructions
- Combine cabbage, caraway seeds, and 1 tablespoon salt in a large bowl. Let stand for 20 minutes. Massage to release liquid from cabbage (forming a brine), about 5 minutes. Mix in the fennel and apple.
- Pack cabbage mixture into 3 pint-size canning jars, making sure brine covers cabbage by at least 1 inch and leaving 1 to 2 inches of space at the top. Fold and push 1 reserved leaf into each, filling the top space (leaves do not need to be fully submerged). [Note: We found that our cabbage did not release enough brine, so we augmented it with a quick salt-water brine, dissolving 2 tablespoons of kosher salt into 2 1/2 cups water, and adding what was needed to the jars.]
- Close jars tightly, and transfer to a glass baking dish or a nonreactive container with 2-inch-high sides. Let stand in a cool, dark place for 5 days.
- Slowly open and quickly close the jars to release built-up pressure, being careful not to let the liquid bubble out. Let stand for 5 more days. Reopen jars to release pressure.
- Let stand for 5 more days. Taste to determine if kraut is sour enough. Let stand until kraut is to your liking (we like a 21-day ferment), continuing to open jars every few days to release pressure. Kraut can be refrigerated submerged in brine for up to 6 months.
Recipe Notes
Recipe from http://www.thebittenword.com/thebittenword/2011/10/apple-fennel-sauerkraut-with-caraway-part-1.html, retrieved Feb 2012