Fermented Red Cabbage & Apple
Ingredients and Method
- 2.2kg Red Cabbage, core removed
- 225g Apples, cored and grated
- 22 Corriander Seeds, crushed
- 15 Juniper Berries, crushed
- 45g Sea Salt
- Thinly slice cabbage and place into a large bowl. Add all other ingredients and sprinkle with salt.
- Using a muddler or wooden spoon, muddle and bash the cabbage and apple for 10 minutes. This releases liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the mixture.
- Pack mixture tightly into the Kilner® Fermentation Jars. Always ensure you leave a 2.5 inch/6.5cm headspace and add the liquid. The liquid should cover the mixture, if this does not happen create a salt brine using 2 tbsp sea salt to 1 litre/34 US fl oz of water. The mixture should be completely covered by at least 1cm of the salt brine.
- Add the Kilner® Ceramic Stones on top of the jar, ensuring all of the cabbage and apple is submerged below the liquid. The Ceramic Stones are designed to weigh down the contents and ensure the anaerobic process can begin.
- Clean the rim of the jar removing any debris. Seal the jar with the lid and air lock. Fill the air lock with water and leave to ferment at room temperature (64°F - 75°F / 17.8°C - 24°C) for at least 1 - 4 weeks. Check daily that the lid is firmly down and secure. If the lid has raised then push back into position.
- After the first week, we recommend that you taste your produce every couple of days until the desired flavour and texture is achieved. It can take up to 4 weeks for your desired flavour to be achieved and external factors like room temperature and thickness of cabbage can make the process longer.
- Once you are happy with your ferment, store in the refridgerator or transfer to sealed Kilner® Jars. Consume within one month.