Cranberries and sauerkraut come together in a beautiful and delicious harmony that I can only describe as……HEAVEN!
You know my love for all things fermented. They are delicious, incredibly nutritious and chock-full of probiotics. Fermented foods are the number one superfood that no-one talks about. They have the power to heal and restore our bodies and health.
You don’t need all these exotic superfoods such as chia seeds or goji berries. What you need more of in your diet is fermented foods. And you know what, they are cheap and incredibly easy to make.
I would like you meet my latest fermentation creation…….Cranberry Sauerkraut
I’m nuts about this sauerkraut. It is by far my favourite kraut and greatest fermentation creation to date. It’s crunchy, tangy with a delicious hint of sweetness. Sauerkraut heaven! I am so proud of myself. And how gorgeous is that colour?
I love experimenting with fermented food. I never get tired of it, it has become a delicious addiction. For this recipe, I had been entertaining the idea of making a sweet kraut for some time. So I decided I would experiment by adding cranberries to the normal kraut and see what happens. HEAVEN!
I searched high and low for fresh cranberries but had no luck. They simply do not exist in Australia, we only have dried and sweetened. And that’s what I used. I gave them a good rinse before mixing them into the kraut.
Let me walk you through how I made this jar of deliciousness. Here’s a more detailed sauerkraut recipe.
- 1 small head red cabbage
- 1 Tablespoon sea salt
- 1/2 cup cranberries
- 1 litre (1 quart) jar
- Rinse your cabbage and remove the outer layers. Peel off a whole leaf and save it for later use.
- Finely slice the cabbage and add to a bowl. Add the salt and toss everything together.
- The salt ratio is 1 tablespoon salt per 1 kg cabbage but I don't measure, I just taste as I go. I always say you want the cabbage to be salty but not ocean water salty.
- Now lets get those hands dirty, massage the cabbage and salt for a good 5 minutes until you notice some juice coming out.
- Add the cranberries, and mix well to combine. Cover the bowl with a wet tea towel and let it sit for about an hour to allow the cabbage to release more juice.
- After an hour, transfer the cabbage to the jar - pressing it down with your fist after each addition as tightly as possible. Do not overfill the jar
- Make sure the cabbage is fully submerged in brine. Cut out a circle of the leaf we saved earlier and cover the cabbage.
- Place some weight on top of the cabbage to keep everything submerged. I use a small glass filled with salty water.
- Cover the jar with a lid or cloth and leave at room temperature for 4-6 weeks. Now you wait, and wait, and wait.
- Delicious things come to those who wait. It will all be worth it, I promise.