By nutritional therapist Christine Bailey
Sweet apples with spices and cabbage makes this a delicious sweet sauerkraut. It’s delicious piled on top of a baked sweet potato or homemade bread, served alongside roast meats or fish or added to salads.
(makes 1 litre jar)
1 head of white cabbage
2 tbsp sea salt
3 red apples
1 tsp grated root ginger
½-1 tsp ground cinnamon, to taste
Shred the cabbage in a food processor or chop with a knife. Add it to a big bowl.
Dissolve the sea salt in 300ml warm water and stir to dissolve. Pour over the cabbage and massage the sea salt into the cabbage for about 5 minutes.
Cover and allow the mixture to stand for 1 hour.
Grate the apple or cut them into thin strips.
Add the apples, ginger and cinnamon to the cabbage mixture and massage in well.
Pack the cabbage mixture with the liquid in a sterilised mason jar and push it all the way down until it submerges in its own juices. Pour over additional water to ensure all the mixture is submerged.
Place on the lid loosely so gas can escape as fermentation takes place. Set on the counter for 5-7 days. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon. Taste to ensure it is fermented to your liking. Store in the fridge.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.