Christmas Kraut Recipe
This is a wonderful way to spice up your sauerkraut for Christmas and a great idea as a gift. It will sure keep your loved one’s gut in a good shape over the holiday season!
It will go nicely with your Christmas dinner, whether it is the traditional turkey or a nut roast.
Do plan ahead as it will take about 5 days to ferment. Enjoy, enjoy, enjoy!
(This recipe is inspired by the Cultured Club)
Ingredients:
- 1 head red cabbage
- 500g fresh cranberries
- 2 apples, grated
- zest and juice of 3 mandarins
- zest of one lemon and juice of 1/2 lemon
- 5cm pierce of fresh ginger, peeled and grated
- 200g coconut palm sugar (or raw cane sugar)
- 2 tbsp of sea salt (unrefined)
- 1 tsp ground cinnamon (or 4 cinnamon sticks)
- 1tsp mixed spice
Directions:
- take the outer leaves off your cabbage, core the cabbage, slice and shread. You can do it by hand, we use the magimix
- Put it into a large clean bowl with all the other ingredients
- use your hands to rub the salt well into it
- leave to sit on the counter for at least 30min
- meanwhile get your Kilner jar ready, making sure it is very clean. I don’t think it is necessary to sterilise, I usually just clean the jar in very hot water
- Pack the ingredients tightly into the jar, allowing the liquid to rise above, put some weight on top to keep all submerged in liquid (I use a stone) and make sure to leave 2.5cm space on top.
Close the lid and leave to ferment at room temperature for about 5 days (it will take longer in colder temperatures) - burp daily to avoid explosions, as the kraut starts to become very lively!