CHRISTMAS SAUERKRAUT
Think red cabbage with a probiotic hit!
This is a very simple dish to make. The vegetables are raw and have the added benefit of natures probiotics. It is a festive version of sauerkraut I teach in my Fermentation workshops.
Another dish you can make ahead to help have a hassle-free Christmas!
Ingredients:
50g Goji berries
1 star anise
1tsp whole cloves
600g red cabbage
300g beetroot
2 apples, cored
4 tsp fine sea salt
spring water
1/4 cup whey (optional)
Directions:
1.Soak the goji berries in some water for an hour or two.
2.Wrap cloves and star anise in muslin & set aside.
3. Chop all veg in food processor, holding back some outer leaves of cabbage.
4. Place veg and goji berries in a glass or stainless steel bowl, add salt and massage into veg.
5. Fill the clean jar with the vegetables, add in the muslin spice bag, pour over the whey and press down well.
6. Leave 2cm free at the top of the jar, then place cabbage leaf on top and press down again.
7. Ensure all veg are under the liquid level, if not, add some spring water.
8. Store in a dark place with lid closed for 10-14 days, taste occasionally and refrigerate when ready.
9. Once opened, it will keep for 2 months in fridge, unopened it will keep for 9 months.
