Red Cabbage and Apple Sauerkraut                    

Sauerkraut is deliciously pickled cabbage and this simple dish is super popular due to it's health benefits and is easy to make. Loaded with probiotics for better digestion and boosting your immune system, our sauerkraut tastes great with hotdogs, hamburgers or with your next buddha bowl.This delicious sauerkraut recipe uses a 1 litre fermentation crock and will make a 750g sauerkraut.Just the perfect amount to make at home without taking up all the fridge space.Tip:  You can always make a new batch before the current one finishes so you can always have a stock of fresh sauerkraut.


200g water
1 packet vegetable starter culture
1 tsp salt
270g green cabbage, core removed and roughly chopped
270g red cabbage, core removed and roughly chopped
2 red apples (200g), deseeded and quartered
170g carrots, quartered



Weigh the water in a small cup. Dissolve starter culture and salt in water and set aside.

Place cabbage in TM Bowl and chop 90 seconds/Speed 4.

Add apple and carrot and chop for 1 min/Speed 4.

Spoon cabbage and apple mix in to 1 litre fermentation crock, packing into the crock as firmly as you can.

Pour salt and starter culture mix over pressed cabbage.

Place weights on top and lid in position. Set a side in a cool, dark place.

Leave to ferment undisturbed for 10-14 days at a minimum. Test the sauerkraut until it is sour enough for your liking. The longer you leave it, the sharper tasting the sauerkraut and can be fermented for up to 6 months.

Pack the sauerkraut into a glass jar, and store in the refrigerator where it will keep for at least 6 months and up to 1 year.

Makes 750g sauerkraut.





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