A beautiful day,
again, far too long, I have let you wait for a new fermentation recipe …. Ohhh I promise improvement. Two days ago I was inspired again by all the fruits, the vegetables and the many spices on the market. The red cabbage was a lovely eye catcher to me, because it has a great strong color.
I also like to eat red cabbage in a classic way, especially in the cold winter months, but at this time of the year I prefer raw food more. Red cabbage and white cabbage are just great ingredients in the kitchen and so versatile. Whether raw in the salad, braised, cooked or fermented (my very classic recipe for fermented sauerkraut you might also like).
For this tasty fermentation recipe you need these ingredients:
- 1kg red cabbage
- per kg 1.5 – 2 % salt (best rock salt such as Himalayasalz you can get here* online)
- 4 bay leaves
- 3 cloves
- ½ apple
- ½ onion
You have all the ingredients ready? Then we start immediately:
- Divide the red cabbage with a large knife in the middle and place one half in the refrigerator for another dish.
- For the second half, remove the outer leaves and the stalk. Now cut the red cabbage into very thin strips and add it with the salt to the fermenting glass.
- Stir the contents of the glass with the wood stamper until liquid comes out of the vegetables.
- During the stamping, occasionally let the herb rest briefly for a while.
- The red cabbage must be tamped until it is completely covered with its own liquid.
- Please do not add water or other liquids.
- Peel half the onion and cut into rings.
- Wash the half apple, core it and cut it into thin slices.
- Now put the remaining ingredients, bay leaves and cloves in the glass and mix well.
- Now put on the glass weight and unscrew the fermenting lid and leave it in the dark for about 14 days at room temperature.
You recognize that your red cabbage is fermenting when small air bubbles form in the glass and the color of the cabbage changes.
You have the intensity of the taste in your own hands. Your cabbage can also ferment for longer than two weeks. Just try it in between and decide for yourself.
If you decide that your ferment is ready, then simply remove the attachment in the lid and then close the glass properly airtight and store in the refrigerator.
Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.
Have fun & enjoy!
Hope to see you again…
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored Links