Orange Apple Cranberry Sauerkraut Recipes

ORANGE APPLE CRANBERRY SAUERKRAUT

Steps:

• Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add the remaining cabbage, shredded apples, ginger and sea salt to a big bowl.
• Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 min).
• Place the cranberries and chopped up orange into a food processor and pulse into small chunks. Add this to the bowl with the cabbage and mix and squeeze the mixture together. The cabbage and fruit will have released all its juices at this point and become very wet.
• Pack the cabbage in the mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.
• Roll up the leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
• Remove the rolled up cabbage leaves and toss in the garbage before eating.

HOMEMADE SAUERKRAUT WITH CRANBERRIES!

Steps:

• Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners.
• I normally cook 1.5 lbs to 10lb. depending on the occasion that and mood.
• Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days, in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling.
• Shred the cabbage and the carrots. (carrots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container.
• Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage.
• Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan).
• Stir every days so that the juices would spred evenly.
• On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot.
• If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and cover with lid.
• Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well.
• Serve with mashed potatoes and with a bird.
• Enjoy!
• P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts.