Cultured Green Apple and Cabbage

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This cultured cabbage has a fresh twist with the  green apple added to the brine.  This is a really refreshing cultured vegetable mixture with a little sweetness.  This is our new favorite! This company is where I am now buying my culture starter below.  They carry a great variety of culture starters for kefir, yogurt, sourdough and vegetables. 
  • 1 Green Cabbage
  • 1/4 – 1/2 Purple Cabbage
  • 3 Kale Leaves
  • 1 Green Apple
  • 1 lime peeled
  • Culture Starter
  • 1 tsp Organic Sugar
  • Purified Water
  • Sea Salt

 

  1. In a the bottom of your jar mix 4 oz warm purified water with 1/2 packet culture starter and a of sugar to feed the probiotics in the starter and set aside.
  2. Chop up cabbage and kale, I like to cut mine up small so it is easy for the kids to eat.
  3. Place in a big bowl.
  4. Grab a handful and put in the blender with 1 green apple cored and 8 oz water and blend.
  5. Pour into jar with the culture water and add 1-2 tsp sea salt ans stir.
  6. Start packing in your cabbage kale mixture pressing down with your fist packing it tight when you have 1/2 inch from the top add some more purified water until the cabbage is covered.
  7. Put 2-3 whole cabbage leaves on top to hold the vegetables under water and close shut.
  8. Place on top of your fridge and cover with a towel if your house is on the cold side.
  9. Let sit for 5-7 days in the winter. Mine usually cultures in 4-5 days in the summer and 5 -7 in the winter just depending on how warm your house is.
  10. You can tap it after 4 days and see if it still fizzes or bubbles, if it does it is still culturing if not then they should be done and you can place them in the refrigerator.

 

Should stay good for about 8 mths but they are so good probably won’t last longer than a couple of weeks.

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