Fermented Food Recipe: Applekraut by Cherie Soria

Today I have a delicious recipe to share with you from my friend Kevin Gianni’s new ebook Cultured: Learn How To Make Healthy Fermented Foods At Home.

This is a really neat recipe that everyone will be able to make no matter where they live. Apples are such an awesome ingredient to use in recipes because they work well in both sweet and savory dishes. I pretty much love apples in everything!

This recipe comes from Cherie Soria of The Living Light Culinary Institute in California. This is what she has to say about her recipe:

“This kraut is sensational!

The apple and ginger create a wonderful combination of sweetness and tang. For variety, add spices such as anise seed, curry powder,
caraway, or cardamom.

These krauts are easy to make and very health promoting. Use your imagination and see how many great flavors you can create!”

Applekraut by Cherie Soria

(Makes 1 1/2 quarts)

Ingredients:

1 medium-sized cabbage, finely shredded or ground
(reserve several outer leaves and pieces of cabbage to cover the Applekraut)
2 tart, firm apples, peeled, cored, and shredded
1 tsp freshly grated ginger root
1 tsp Himalayan crystal salt

Instructions:

1. Put the shredded cabbage in a bowl and sprinkle with salt and massage the cabbage until it becomes very juicy. Add the remaining ingredients and mix well. Firmly pack the mixture into a deep glass bowl or crock.
2. Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer (plate) on top.
3. Fill a clean plastic bag with grains or beans to act as a weight; place it on top of a saucer and put it on top of the leaves. Allow some space around the sides to ensure a good air supply.
4. Cover the top with a clean dish towel. Place the mixture in a warm, dark closet for 3-4 days. (It will ferment sooner in warmer weather.)
5. Store your Applekraut in a glass jar in the refrigerator. It will last two weeks or more, but it is best eaten soon to ensure live lactobacillus bacteria.

This recipe is just one of the 70+ found in Kevin Gianni’s fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” I highly recommend it!

I know what I’ll be making today! How about you?