Canning recipe
Fermented red cabbage with apple
A bold red cabbage ferment with a light apple note. Works well as a side dish for simple pantry meals.
45 min.
-
16
4
Medium
Ingredients
1.8 kg red cabbage
200 g firm apple
40 g salt without iodine and without anti-caking agents
1 tsp caraway seeds optional
1 tsp mustard seeds optional
Important:
The vegetables must remain completely covered by their own brine during fermentation.
Preparation
2. Slice or shred the red cabbage finely.
3. Wash the apple, remove the core and grate finely or chop very small.
4. Mix the red cabbage, apple and salt thoroughly.
5. Knead for 10 to 15 minutes until enough brine is released.
6. Optionally mix in caraway seeds and mustard seeds.
7. Press firmly into clean jars.
8. Cover with a clean cabbage leaf and weigh down.
9. Let ferment at room temperature and check regularly.
10. When the flavor and acidity are right, store in a cool place.
Storage
Let stand at room temperature during fermentation. After that, store in a cool, dark place. Keep opened jars in the refrigerator.
Shelf life
Usually keeps for 2 to 4 months refrigerated, provided clean working methods were used and the cabbage remains under brine.
Safety note
This recipe is a ferment, not an unrefrigerated long-term preserve. Do not greatly reduce the amount of salt. Everything must remain under brine. Discard if there is mold, a rotten smell, slimy texture, or unusual discoloration.