Apple and Dill go so well in this Sauerkraut, and adding the apple also helps kick start the fermentation process as good bacteria love sugar!
Guaranteed to give you a happy gut, happy mood in next to no time!
Remember – just 1/2 cup of Sauerkraut gives you 10 trillion good bacteria! There is no pro-biotic capsule on the market that could do that.
Hot rinsed wide mouth mason jars (1L/32oz), approx. 2, with 2 x vacuum seal lids & 2 x fermentation weights preferably for easy & safe ferment. If you don’t have these you could use rolled up cabbage leaves to stuff in the top of jar when you have finished packing the jar.
Sharp knife or mandolin, or food processor with shredder blade
Wooden rolling pin or tamper (I use mine from the blender in this recipe) (for pounding)
1 head of organic organic (preferably) cabbage, green
2 teaspoons himalayan crystal salt – do not use table salt
handful fresh dill, chopped
1 green apple finely chopped
2cm piece turmeric
Optional: 2 teaspoons coriander seeds
Grate or chop the cabbage into a large mixing bowl. Add the salt. Massage the cabbage with your hands until moisture is being released from cabbage. Add remaining ingredients (if using) and massage again.
Transfer mix to clean mason jar and pound again with rolling pin to push mix down into jar. This will also release the brine even further. Continue with this method until you reach the shoulder of the jar, a couple of inches below the neck. Ensure there is enough brine covering the top of the vegetables.
Place fermentation weight into jar and push down so the mix is submerged under the brine. This ensures a steady start to the lacto-fermentation process.
Place jars inside a cooler bag if you have one, or place on a plate and cover with a tea towel and allow to ferment 3 – 7 days.
Room temperature will vary the ferment process. Usually after 7 days is a good guide to put in the fridge.
Discard fermentation weights before serving. Great with cheese & crackers, over your favourite main meal.
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