Cinnamon Apple Sauerkraut

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Cinnamon Apple Sauerkraut
Sweet, Tangy & Kid Friendly
MakeSauerkraut!
Ingredients
1 peeled, finely diced apple
1 cup carrot, peeled and grated
1 tablespoon fresh ginger root, peeled and finely grated
1 teaspoon cinnamon powder
1/4 cup raisins (optional)
1 medium head fresh cabbage
1 tablespoon salt
Directions
 SET UP your scale and note the Tare weight of your bowl.
 CHOP. Prep your apple, carrot and ginger and add to bowl along with the cinnamon powder and raisins, if using.
Quarter and finely slice cabbage. Add sliced cabbage to your bowl until the weight of everything is 1 3/4 pounds
(28 ounces, 800 grams).
 SALT. Sprinkle with 1 tablespoon salt.
Massage the cabbage with strong hands until moist, thus creating your brine.
 PACK into a quart-sized (liter-sized), wide-mouth mason jar, pressing cabbage down tightly with your fist or a large
spoon. The salty brine will rise to the top. Leave 1-2 inches of space between the top of your cabbage and the top
of the jar.
 SUBMERGE. Hold the cabbage below the brine with a 125 ml jar (no lid) or other weight. Lightly screw on lid.
 FERMENT. Place in a shallow bowl on your kitchen counter, out of direct sunlight to FERMENT FOR JUST ONE
WEEK. NOTE: I ferment my Cinnamon Apple Sauerkraut for just one week due to the inclusion of apple and past
experience on sugars turning to alcohol.
 STORE. The sauerkraut may be eaten immediately, but will increase in flavor with time. I recommend eating this
sauerkraut—with the apples—within three months.
ENJOY!
ENJOY!
ENJOY!
ENJOY!
ENJOY!
Consider, just for a moment, the everyday proximity of death. No, not the swerve of the oncoming car or the bomb in the baby carriage. I’m thinking more of the bloom of yeast on the ripe
fruit, patiently waiting for a breach in its skin so that it might invade and decompose its sweet
flesh. Or the lactobacillus loitering on the cabbage leaf for the same purpose.
- Michael Pollan in Cooked, A Natural History of Transformation
Working with Ginger Root
Monthly Sauerkraut Tip:
Take your head of cabbage
out of the refrigerator a day
before you plan on making
sauerkraut. Room temperature cabbage is much more
pleasant to massage.
Ginger root keeps well stored in
the freezer. No need to peel
when grating it frozen. The peel
tends to get left on the outside
of the grater box. Grate using a
fine grater.
Your Microbiome and You
There are about 100 trillion bacteria in or around your body, outnumbering human cells by 10 to 1.
Learn how these organisms play an important role in your everyday health.
Want to Lose Weight? Consider the Health of Your Gut
A 2013 article published in the Journal, Science (Science 6 September 2013:
Vol. 341 no. 6150) suggests that the microbes in your gut may play a role in obesity.
For the study, scientists first raised genetically identical mice in a germ-free environment. Then, half were
given gut bacteria from obese women while the other half were given bacteria from the lean twin sisters of
the obese women. The mice ate the same diet in equal amounts, yet the mice with obese bacteria gained
more weight, suggesting that the transplanted gut microbes transmitted physical and metabolic traits from
their owners.
Recommended Tool for Making Sauerkraut
Benriner Wide-Body Mandolin
Recommend Reading
Real Food Fermentation, by Alex
Lewin

Perfect width for cabbage

Makes fine even slices
 Beautiful photographs

Fast way to slice cabbage
 Step-by-step instructions
 Numerous helpful tips