This snappy, cheery, light little kraut is a perfect transition from winter to spring and makes a spring plate jump.

  • 1 head of red cabbage, shredded.
  • 2 green apples, cored and thinly sliced.
  • 1 orange, unpeeled and sliced into rounds. 5cm piece of fresh ginger peeled and grated. 1 tbsp sea salt.
  1. Remove the outer leaves of the cabbage it and cut out the core, then shred the cabbage. I like to shred it reasonably fine. use you food processor for this if you have one.
  2. Place the ingredients into a large bowl and add the salt. giving it a quick massage through the ingredients. let it sit for 30-60 minutes until it starts to sweat. it should be quite wet now.
  3. begin to fill your clean 2-litre jar or crock, taking a handful of the mixture at a time and pressing down very hard using your fist. with each handful, you’ll notice a little more liquid seeping out.
  4. Keep filling the jar until you have filled it to within 2.5cm of the top of the jar. For the successful fermentation its crucial to keep the ingredients submerged, so place a weight on it.
  5. Leave to sit for anything from one to six weeks. Taste it every few days to gauge the process of the fermentation flavour. if you’re fermenting in an airtight jar, you will also need to ‘burp’ the jar every few days to release the build-up of carbon dioxide.
  6. When you’re happy with the flavour and texture, store the jar in the fridge. The times will vary with room temperature and other factors. After a week the good bacteria are considered established and its good to eat, but if you want the maximum probiotics in your sauerkraut, you’ll want to let your sauerkraut ferment for up to six weeks.