Fermented Apple Cranberry Cabbage
Fermented Apple Cranberry Cabbage is a delicious way to enjoy the tangy flavors of fermentation while incorporating fresh ingredients. This vibrant dish is perfect as a side or a topping, bringing a lively crunch to your meals. With the natural sweetness from apples and cranberries combined with the zesty kick from orange juice, it’s a palate friendly option that makes eating healthy fun! Plus, it’s easy to make at home, providing that satisfying satisfaction of creating your fermented delight.
Gather Your Fermented Apple Cranberry Cabbage Ingredients
To whip up this fermented wonder, here’s what you will need:
- 1 head of cabbage, finely chopped (save an outer leaf)
- 1 tablespoon salt
- 1 apple, cored and finely chopped
- 1/2 cup dried cranberries (save 1/4 for after the ferment)
- 1 orange, juiced (include pulp)
- 2 quart-sized wide mouth Mason jars
- 2 wide mouth Tough Bands
- 1 Pickle Packer
- 2 Pickle Pebbles
- 2 Pickle Pipes
How to Make Fermented Apple Cranberry Cabbage
Get ready to dive into this simple step-by-step process that will have your kitchen smelling fantastic in no time!
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Prepare the Cabbage: Begin by placing the finely chopped cabbage into a large bowl. Sprinkle the salt evenly over the cabbage and let it rest for about 20 minutes. This allows the salt to draw out the moisture from the cabbage.
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Pound the Cabbage: After 20 minutes, use your Pickle Packer to pound the cabbage. This should release more liquid, pooling at the bottom of the bowl.
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Add the Flavors: Mix in the chopped apple, 1/4 cup of the dried cranberries, and half of the fresh orange juice (with pulp). Continue to massage and pound the mixture for a couple of minutes to ensure everything is well combined.
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Pack the Jar: Using the Pickle Packer, tightly pack the mixture into one of the Mason jars. Be sure the brine rises above the veggies. Leave about 2 inches of headspace at the top of the jar.
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Finish with Orange Juice: Pour in the remaining orange juice on top of the mixture.
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Submerge the Vegetables: Cut a circle from the outer cabbage leaf and place it on top of the packed ingredients to keep everything submerged. Weigh it down with a Pickle Pebble.
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Seal and Ferment: Secure the Pickle Pipe airlock on the jar. Then, place the jar in a cool, dark spot for fermentation. Allow it to ferment for 1 to 2 weeks, tasting it every few days until you reach your desired level of tanginess.
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Finishing Touch: When you’re satisfied with the flavor, transfer your fermented cabbage to the fridge. Before serving, sprinkle the remaining dried cranberries on top for an added pop of color and sweetness.
Serve & Enjoy Fermented Apple Cranberry Cabbage
Fermented Apple Cranberry Cabbage can be served in a variety of ways. Try it as a side dish alongside roasted meats or grilled fish. It also adds a delightful crunch when served on sandwiches or in wraps. Feel free to plate it in a lovely bowl, making it a vibrant addition to your dining table. For an elegant touch, pair it with a drizzle of good olive oil or a few slices of avocado on toast.
Expert Tips for Fermented Apple Cranberry Cabbage
- Stay Fresh: Always use fresh ingredients for the best flavor and texture. If the cabbage appears wilted, select a fresher head.
- Customize Sweetness: You can adjust the number of dried cranberries to suit your taste, adding more if you prefer a sweeter ferment.
- Experiment with Spices: Feel free to add spices like caraway seeds or ginger for a unique flavor twist.
Fermented Apple Cranberry Cabbage FAQs
Can I make Fermented Apple Cranberry Cabbage without the Pickle Pipes?
Yes, you can just simply leave the jar without an airlock, but make sure to cover it with a clean cloth to allow the gasses to escape while keeping contaminants out.
How long can I store the fermented cabbage in the fridge?
Once refrigerated, it can last for several months. However, for the best taste and texture, try to enjoy it within 1-2 months.
How do I know if the cabbage has fermented properly?
Look for a tangy smell and a pleasantly sour taste. The texture should remain crisp but softer than fresh cabbage.
Give Fermented Apple Cranberry Cabbage a try, and enjoy the delightful crunch and tangy flavors that come from making your very own fermented dish! Your taste buds will thank you!
Fermented Apple Cranberry Cabbage
Ingredients
Main Ingredients
- 1 head head of cabbage, finely chopped (save an outer leaf)
- 1 tablespoon salt
- 1 medium apple, cored and finely chopped
- 1/2 cup dried cranberries (save 1/4 for after the ferment)
- 1 large orange, juiced (include pulp)
Equipment
- 2 quart-sized wide mouth Mason jars
- 2 wide mouth Tough Bands
- 1 unit Pickle Packer
- 2 units Pickle Pebbles
- 2 units Pickle Pipes
Instructions
Preparation
- Place the finely chopped cabbage into a large bowl. Sprinkle the salt evenly over the cabbage and let it rest for about 20 minutes.
- Use your Pickle Packer to pound the cabbage to release more liquid.
- Mix in the chopped apple, 1/4 cup of the dried cranberries, and half of the fresh orange juice (with pulp). Massage and pound the mixture for a couple of minutes.
Packing and Fermenting
- Tightly pack the mixture into one of the Mason jars, ensuring the brine rises above the veggies, leaving about 2 inches of headspace.
- Pour the remaining orange juice on top.
- Cut a circle from the outer cabbage leaf and place it on top to keep everything submerged. Weigh it down with a Pickle Pebble.
- Secure the Pickle Pipe airlock on the jar and place it in a cool, dark spot for fermentation for 1 to 2 weeks, tasting every few days.
Finishing Touch
- Transfer the fermented cabbage to the fridge. Before serving, sprinkle the remaining dried cranberries on top.
