Fermented Red Cabbage with Apple

1. 1 Red cabbagepacote 1 kg ≈ $2.00 550 g
2. 2 Apples≈ $3.50 por kg 100 g
3. 3 Salt 13 g
4. 4 Cumin 1 g
5. 5 Black peppercorns 1 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Thinly shred the red¹ cabbage and grate the unpeeled apple² on the coarse side of a grater. The total weight of the vegetables should be about 650 g.

2. Sprinkle the vegetables with 13 g salt, which is 2% of the weight, and add the caraway and pepper. Massage by hand for 5 minutes, until the juices are released.

3. Pack tightly into a 1 l jar so the juice covers the cabbage. Leave 3 cm of headspace and press a cabbage leaf on top.

4. Cover with the lid without tightening it fully, set on a plate, and leave at room temperature for 5 days.

5. Once a day, pierce the cabbage all the way to the bottom with a wooden skewer to release gas bubbles.

6. Check for doneness: it should have a pleasant tang and plenty of juice. Seal the jar and refrigerate. Store for up to 45 days.

Resumo

• Marcado como P.P.: o planejador o escolhe com mais frequência para os objetivos “perder peso” e “comer bem”