Apple Kraut

Apples and kraut are a wonderful combination and one I use a lot when I'm making kraut. Apples are a prebiotic and so you will get lots of extra probiotics from adding apples to your kraut. I think everybody should eat more apples. Those who eat apples are 28 percent less likely to develop type 2 diabetes than those who don’t eat apples. The health benefit of apples is because this fruit is loaded with soluble fibre, the key to blunting blood sugar swings. 
I have been making fermented veggies this whole week. Now to change it up with new recipes that add new ingredients. I will be posting more on my other blog with wordpress. Eat your fermented veggies!~ Tiffany 💚

Ingredients

• 1 largecabbage - finely shredded or chopped into fine pieces
• 1 tablespoonCeltic Sea Salt
• 4apple - shredded or finely chopped
• 1 packageCutting Edge Cultures - or you can use 1/2 cup kefir whey
• 1 cupWater - to mix the starter culture
• extrafiltered water - spring water is fine too

Materials

• 1Gallon Jar

Method

• If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture
• Remove the outer leaves of cabbage.
• Finely shred the cabbage using a food processor or a hand shredder.
• Slice 2 of the apples in thin slices and chop or shred the other two apples.
• Add the shredded apples to the cabbage and add salt. Toss to combine.
• Place the apple slices around the jar and then add the cabbage mixture to keep the pieces in place. You may only want to add two slices at a time and tip the jar on its side and fill with shredded cabbage then rotate and add more apple slices and cabbage until the jar is full but leaving two inches at the top for expansion.
• Add the Cutting Edge Cultures or kefir whey and cover with water, leaving two inches at the top
• Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place in the refrigerator. They are ready to eat after 6 days but taste better as the ferment in the fridge.
• Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.

SOURCE Cultured Food Life