Fermented vegetables go well with lots of dishes, especially salads. Vitamin C, antioxidants and some bonuses for immune system and digestion are waiting for you in a jar.
- 1 kg red cabbage
- 1 large apple (skin off)
- 1 tablespoon salt
Cut the cabbage with a sharp knife. The slices should be long and thin. Grate the apple.
Put the cabbage and apple in a bowl, add salt. Mix everything with you hands. Massage the cabbage until some juice starts coming out.
Put the cabbage into a clean glass jar. Press tight – the liquids should cover the vegetables. If the juice is not enough just add some filtered water. Leave approximately 5 cm to the lid of jar that is for gases to come out.
Let the cabbage ferment at room temperature for 2 weeks. Check the vegetables are underneath the water. Quickly open the lid once per two days – just to let the gases out.
When the fermented cabbage is ready transfer the jar to the fridge.