Christmas Kraut

I’m looking forward to trying this. Just look at the changes in colour as it progresses! I bought the book ‘High Mood Food’ by Ursel Barnes. It’s all about fermented foods. It’s my second book about ferments as I’m always looking for new ideas. If you start this one now, it will be ready in time for Christmas and perfect with your cheese board or charcuterie.

Ingredients

• 1kg red cabbage, finely sliced (I used a mandoline)

• 20g salt

• 2 apples, cut into matchsticks

• 5 cloves

• 1 star anise

• 1 tbsp orange peel

• 1 tsp grated fresh ginger

Method

1. Wash the cabbage, remove the stems and finely slice the laves.

2. Massage the cabbage with the salt until the liquid is released, then mix in the the rest of the ingredients.

3. Pack into a 1L kilner jar, making sure that there is no air between the cabbage leaves. Press down with a fermentation weight.

4. Ferment for at least 4 weeks at room temperature. After 4 weeks move to the fridge to slow down fermentation.

Vitamin B is sensitive to light so put your jar somewhere dark or cover it up.