Fermented Apple Cranberry Cabbage
A deliciously tangy and vibrant fermented dish combining cabbage, apples, and cranberries, perfect as a side or topping for healthy meals.
Servings: 8 servings
Calories: 50kcal
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.
Notes
Use fresh ingredients for the best flavor. You can customize the sweetness by adjusting the amount of dried cranberries and experiment with spices like caraway seeds or ginger for unique flavor twists.