Red Cabbage and Apple Sauerkraut

Sauerkraut is a traditional fermented cabbage dish that is not only delicious but also rich in probiotics, which support healthy digestion and boost the immune system. Making sauerkraut at home with your Thermomix® Appliance is easy with our 1-litre Fermentation Crock. The recipe yields 750g of sauerkraut, which is just the right amount for most households without taking up too much space in the fridge.

Enjoy your homemade sauerkraut with hotdogs, hamburgers, or in a Buddha bowl for a nutritious and flavorful addition to your meals. Plus, with our Fermentation Crock, you can easily make a new batch before the current one finishes, so you always have a stock of fresh sauerkraut. Order your Fermentation Crock today and start enjoying the many health benefits of homemade sauerkraut.

Ingredients

• 200g water
• Vegetable starter culture (available from health food stores)
• 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

Directions 

• Weigh the water in a small cup. Dissolve starter culture and salt in water and set aside.
• Place cabbage in Mixing Bowl and chop for 90 sec/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 aside 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 clean glass ja, 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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