Your choice of weight will depend on the shape and size of your crock. This soup smartly employs steaming and simmering techniques to gently extract the delicate flavors from winter root vegetables. This spring, Paul surreptitiously planted a mini colony of red cabbages in our front flower garden, nestled between daylilies and daisies. German braised red cabbage, also known as Rotkohl (in the North of Germany) or Blaukraut (in the South) pairs well with day to day dishes such as Pork Sausages, Beef Rouladen, or Schintzel, and is a staple side dish in many German homes. Once you refrigerate it, the fermentation process will slow dramatically. Use gloves if you have a fancy function that evening or if your skin stains easily or you may have reddish hands for a few days. Red Cabbage and Apple Kraut. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. I’m a certified Holistic Health & Wellness Coach, extensively trained in Functional Medicine and a Professional Plant Based Chef working with individuals and groups to improve their health in a simple and attainable way, especially the ones with chronic ailments. This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. Top each apple with 1/2 teaspoon butter, and season with salt. Knead in the salt and let it sit at room temperature for 20-30 minutes to draw the moisture from the red cabbage. Gazing down the steep cobblestone hills winding down from our house, we opted for caution, and a pantry raid, in favor of driving. When the kraut stops making carbon dioxide bubbles, it is likely done fermenting. Homemade sauerkraut is easier than you think, and it is incomparable to the stuff you can buy in the grocery. Any cabbage pieces above the liquid are vulnerable to spoilage...which both looks and tastes bad, so the weight should fit relatively tightly and be heavy enough to keep the cabbage submerged. Sprinkle salt onto the cabbage, and of you dont want to stain your hands, use some sterile gloves to massage the red cabbage and salt together. These traditional European-style crocks are both gorgeous and practical, including a water-lock for fuss-free fermentation. For our winter-storm-fare, we dunked homemade sourdough bread in aromatic bowls of French Cabbage Soup, and dreamed of beaches! 'Massage' the ingredients by squishing them with your hands for 3 solid minutes. We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables. Stir in sauerkraut, apples, and wine and bring to a simmer. For a longer discussion of fermentation technique and background, check out our Homemade Sauerkraut With Juniper And Caraway. Check out our Homemade Pastrami  recipe featured by our friends at The Food Tasters! This also applies to a Christmas goose in Austria! German Braised Red Cabbage Two Cups of Health salt, red cabbage, olive oil, apple cider vinegar, apple, onion and 2 more Rotkohl (German Red Cabbage) One Lovely Life cloves, red cabbage, apple, butter, sugar, water, fresh lemon juice and 2 more Using your hands massage the salt in to the cabbage for 5-10 minutes. Blustering snow and icy rains found us craving a hearty soup this week. If needed, add a bit more Brine Solution (see below), so that once weighted, the cabbage will be completely submerged. In a large skillet, saute onion in butter until golden and tender. The sauerkraut is perfectly safe to eat at each stage in fermentation, and it is helpful to see how the flavor and texture develop. This spicy red cabbage sauerkraut recipe is easy to make and goes really well with most savoury dishes. Allow the crock to sit until the next day. Red cabbage, bacon, and apples are braised together making a flavorful side dish. This is hard physical work. Red cabbage braised with apples and spices. The cabbage with begin to breakdown and … This post is sponsored by Pompeian. The name Pastrami comes to us from Yiddish, and appears to have originated as traditional wind-dried beef in what is now Romania. Shred the cabbage and apples in a large bowl and toss with salt. Adding sauerkraut to the salad makes it like a red cabbage slaw. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. 175 1st Street South St.Petersburg, Florida 33701. The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies. Fermented foods can form an important part of any diet, as these foods contain beneficial living bacteria (probiotics) and enzymes that can help with absorption and assimilation of nutrients. Mix and squeeze the cabbage mixture with your hands or a vegetable pounder until liquid comes out when squeezed. The red cabbage at my supermarket is huge, but the red cabbage that is locally grown at my co op is pretty small, so two heads of large vs two heads of small would make a big difference. ! There are many places to find. If your crock comes with its own weights, that is perfect. Directions. Its a great site for great food and all things Pittsburgh. When your cabbage is dripping wet, you are almost done. This is an indicator that the fermentation process has begun. Pack the cabbage in the mason jar tightly with either your hand or a vegetable pounder. Add the salt and spices, and with clean hands firmly squeeze and mix it into the cabbage and apple mixture. One of our Favorite Red Cabbage Recipes! In a large bowl, add sliced cabbage and salt. This is a fresh sauerkraut that only takes 15 minutes to make! Sautéed Red Cabbage with Bacon showcases our only edible crop this year, Paul's guerrilla red cabbages. We have a soft spot for home-cured meats, and often find ourselves making variations on these traditional brined and smoked delicacies. I love sauerkraut, and this is one of my seasonal favorites. You are working the salt into the cabbage, and creating the natural brine in which the sauerkraut ferments. The resulting meat is unbelievably good, especially on a homemade Reuben! It is equally at home slow cooked with pork or piled on a hot dog, added to tacos or eaten straight out of the jar. This red cabbage and apple kraut is a common German sauerkraut variation that balances the acidity in the fermented kraut with the sweetness of apples. Or let them sit until soft and liquidy. Tap the jar to release some of the air bubbles. Making red cabbage sauerkraut will stain your hands a little bit, so if you’re headed to a job interview or a photoshoot afterwards, I recommend wearing gloves. There is something magic about fermentation. Using your hands, vigorously massage cabbage until softened, beginning to turn translucent and about 1/3 cup juices are released. Leave a Comment Fermented foods are getting a lot of hype lately, especially given the last scientific discoveries that connect the quality of the microbiome with the brain health, via the microbiome-gut-brain connection. (same town they have the world famous westfest) I have looked everwhere for it and now my life is complete I did add 1tsp. We respect your privacy. garlic, red pepper flakes, cabbage, soy sauce, green onions, celery and 3 more Shredded Cabbage with Sliced Pork Eat Smarter prune, pork ribs, allspice, sauerkraut, bacon, … Many sauerkrauts can keep six months or more if kept well refrigerated. Bring to a boil. If you prefer a fine sauerkraut a grater or food processor would work great. Fermentation also allows for a broad range of flavors and textures in food. The cabbage has softened in texture and flavor, the harsh sulfur notes in fresh cabbage have been rounded out and enlivened with a bright crisp sourness, with hints of earthy, piney spice. Transfer the cabbage and the liquid to a jar or other non-reactive container. Place all the cabbage ribbons into the large mixing bowl and sprinkle with salt. (Go to recipe In normal room temperatures (about 65 degrees) this is likely around 7 days. To prepare the sauerkraut, begin by thinly shredding the cabbage, using a mandolin. Some ferments can take longer to initiate, especially ferments with more volume, higher specific salinity and lower room temperature (e.g. That said, I do not wear gloves when I make my red cabbage sauerkraut … I used to get this same red cabbage at alittle resturant inside a cattle sells barn in west tx. (TIP: If 1/3 cup juices are not yet released, let cabbage mixture stand for 20 to 30 minutes.) Place apples, cut side up, around the pork, on the rack. Place shredded cabbage in a large bowl. Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours. Squeeze the cabbage to release some liquid. Combine the cabbage, apple and salt in a bowl and and gently massage into the cabbage. Cover the whole crock with a loose fitting lid or tea towel. Leave the sauerkraut out, at room temperature, for 4 to 7 days. With sunny spots in scarce supply, Paul was adamant that winter was coming...and we needed to ensure an ample supply of sauerkraut and cabbages for the lean months! … Our homemade red cabbage sauerkraut gives grilled hot dogs a beautiful grown up twist. The perfect fermentation, is the one you enjoy eating the most. Our recipe for French Cabbage Soup, Garbure Gasconne, is a modified version of this delicious cabbage soup from the French region of Gascony. The salt will “sweat” the cabbage by drawing the moisture out through osmosis. Heat olive oil in a second pan and saute onion, carrot and celery for 5 minutes. Step 1 – Prepping The Ingredients Add the salt and sweat the red cabbage just like you would for a batch of Simple Sauerkraut. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it … If you like your kraut milder and crisper, ferment it less. You can also use a 1 gallon zip-top bag filled with water or a heavy plate. This red cabbage and apple kraut is a common German sauerkraut variation that balances the acidity in the fermented kraut with the sweetness of apples. Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta. The brisket first cures for 6 days in a brine infused with cloves, black pepper, thyme, and garlic before finishing for 11 hours in the smoker. This dish captures the soft light and open skies of an evening in early spring. Take two humble ingredients (cabbage and salt in this case), combine in just the right way with a hint of spice, shepard the development of specific microorganisims, and a week later you end up with a completely transformed product. This step has many options, depending on how quickly you will use the kraut. Add cabbage and salt to a mixing bowl and massage for 5-10 minutes (or until a fair amount of moisture is sitting in the bottom of the bowl and the cabbage is reduced in volume by about 1/2). Quarter and core remaining cabbage and thinly slice. The red cabbage, red and golden beets, orange and purple carrots, and the green apple all work together to provide us with their color and nourishment vibes. The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread. about Combine the cabbage, apples, ginger, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl. While corned beef was our gateway meat, Homemade Pastrami is our latest passion. While, Homemade Sauerkraut With Juniper And Caraway, Add sliced/shredded cabbage and apples to your fermentation vessel. Serve with chunky mashed potatoes or crusty bread for soaking up the juices. Check out our Homemade Pastrami  recipe featured by our friends at. Fermented red cabbage and apple recipe Make your own smart sauerkraut with red cabbage, juniper and coriander, to help heal your digestive … Pack the wilted veg into a crock (or a wide mouth jar if you don't have a crock) a handful at … Sprinkle with bacon and parsley if … Alternatively, slice very thinly, using a knife. Its a great site for great food and all things Pittsburgh. The longer the ferment, the tangier and more “bioactive” the mixture will become. Cut the apple in small pieces too. Add cabbage, apples, garlic, thyme and bay leaf. If you want to keep it 6+ months, then I would recommend heat canning it. Braise or simmer red cabbage with apples and spices for a delicious side dish Add red cabbage to soups or stews Roast it with bacon Ferment red cabbage to make kimchi or sauerkraut … You are working the salt into the cabbage, and creating the natural brine in which the sauerkraut ferments. Try serving it with crisp, chopped apples for a quick, delicious salad. Red cabbage with apples cannot be separated from an Austrian Martinigansl feast. This red cabbage and apple kraut is a common German sauerkraut variation that balances the acidity in the fermented kraut with the sweetness of apples. 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