APPLE GINGER SAUERKRAUT

1 large green cabbage, finely shredded

2 large apples, peeled and grated

1 tablespoon fresh ginger, minced

1 tablespoon sea salt

1 teaspoon caraway seeds (optional)

In a large mixing bowl, combine shredded cabbage, grated apples, and minced ginger.

Sprinkle with sea salt and caraway seeds, then massage the mixture with your hands for about 10 minutes until the cabbage becomes watery and reduces in volume.

Pack the mixture into a clean jar, pressing down firmly until the water level rises above the cabbage.

Seal the jar with a tight-fitting lid or a fermentation weight, and let it sit at room temperature, away from direct sunlight, for 4-6 days.

Check daily, pressing down to ensure the cabbage is submerged in its liquid. After fermentation, store in the refrigerator.

Prep Time: 20 minutes | Fermentation Time: 4-6 days | Total Time: Up to 6 days and 20 minutes

Kcal: 35 kcal per serving | Servings: 8 servings