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Sauerkraut with Apples

So it was sauerkraut again. This time around apples were added, things were set aside for a few weeks and a nice sauerkraut was made.

Sauerkraut with Apples (Adapted from Food and Wine)

1 lg head of green cabbage
1 Granny Smith Apple
Kosher Salt (about 2 T)
1 T caraway seeds
1/2 T juniper berries
Salt water

Slice cabbage into thin slices. Add apple and salt. Aggressively rub salt into cabbage. Let sit for about two hours. Meanwhile heat water and add some salt until dissolve. Set aside to cool. Add caraway and juniper berries. Pack the cabbage into a large jar adding any liquid that has accumulated. Add enough salted water to cover the cabbage by about 2 inches. Cover with a piece of cheesecloth then with a plate. Weigh down plate - a container of water does a good job. Cover with a clean dishtowel and secure with some rubber bands. Let sit for several weeks. It might foam a little bit but that is OK. It will smell a little bit but it will smell like sauerkraut. If mold grows or it is really bad smelling discard. Otherwise give it a taste and when you like the flavor it's done. Drain the sauerkraut and give it a quick rinse. Cook and serve.

I was in a rush and didn't brown the sauerkraut as much as I usually do but it was still delicious. This was such a large batch I was able to get 3 packages of it stowed away in the refrigerator. It was a really large head of cabbage.


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