Fermented Red Cabbage

Name: Fermented Red Cabbage
Prep time: 45 min
Cook time: 20115 min
Total time: 20160 min
Yield: 4 Portionen
Ingredients: 1000 g Red Cabbage; 1 Stück Apple; 1 Stück Organic Orange; 4 TL unrefined Salt; 2 Stange(n) Cinnamon; 2 TL unrefined Salt; 500 ml Water

Salad

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Cook Time

336 h

Servings

Difficulty

Easy

Prep Time

45 Min

Description

This fermented red cabbage from the Thermomix® is a healthy and hearty dish that is suitable as an appetizer, side dish or even as a light main course. The main ingredients are red cabbage, apple, orange, salt and cinnamon. The recipe is vegetarian, vegan, gluten-free and lactose-free. Preparation takes about 45 minutes, the fermentation time is about 14 days. The recipe is designed for 4 servings and is ideal for cooking in advance, for example for a Christmas menu.

Ingredients (7 ingredients)

1000 g Red Cabbage
1 Stück Apple
1 Stück Organic Orange
4 TL unrefined Salt
2 Stange(n) Cinnamon
2 TL unrefined Salt
500 ml Water

Preparation (8 steps)

Prepare the red cabbage

Thermomix® Setting

5 sec/Speed 5

Remove the outer leaves from the red cabbage and halve the cabbage. Cut away the stalk and put the cabbage in the mixing bowl. Add 500g of red cabbage to the mixing bowl and chop for 5 sec./speed 5. Transfer and chop the remaining red cabbage in the same way.

Prepare apple and orange

Thermomix® Setting

3 sec/Speed 5

Wash the apple and orange. Cut the core and stem from the apple. Put the apple in the mixing bowl and chop for 3 sec./speed 5. Transfer. Use a sharp knife to cut the peel of the orange into strips (avoiding the white part of the peel, which tastes bitter).

Salt and Knead

Put the chopped red cabbage in a clean bowl and add about 4 tsp (20 g) of unrefined salt. Now knead the salt vigorously into the vegetables with clean hands until liquid is released. Mix in the chopped apple and orange zest.

Fill red cabbage into jars

Then fill the red cabbage into sterile clip-top jars with rubber ring (à 750 ml), press a cinnamon stick into the middle of each, and press the cabbage firmly downwards so that as little air as possible remains in the jar. The red cabbage should be completely covered with liquid. If this is not the case, top up with a little saline solution (dissolve 2 tsp (10 g) of salt in 500 ml of water).

Prepare saline solution (if necessary)

Thermomix® Setting

3 min/212°F/Speed 2 100

If the red cabbage is not completely covered with liquid, add 500 ml of water and 2 tsp (10 g) of unrefined salt to the mixing bowl and heat for 3 min./100°C/speed 2 until the salt has dissolved. Allow to cool and use to top up.

180

Weigh down and close the jars

Weigh down the vegetables so that they remain completely covered with the liquid (e.g. with a glass lid or a special weighting stone). About 2 -3 cm of space should remain to the edge so that the liquid does not overflow after fermentation. Place the jars on a saucer if necessary for safety. Close jars.

Let it ferment

For the fermentation process, leave the jars at room temperature for 1 to 2 weeks (7-14 days). Do not open the jar during this time to prevent mould spores from entering the jar.