Red Sauerkraut with Cumin, Caraway and Apple

I made a big buy on cabbage the other day, so I’ll be doing several versions of sauerkraut to sample at my class, How to Make Fermented Vegetables, on June 30.  The cumin and caraway make this one so fragrant, it almost begs for a pork chop or hearty sausage to accompany it.  Which is the accompaniment, now?  Can’t wait to be able to try this one!  I love adding green apple to red sauerkraut for just a touch of natural sweetness.  I’m scheming on another red kraut with juniper berries.  Stay tuned.

Want to learn to make this, and so much more, with the bountiful fruits and vegetables of summer?  Join me at my class on June 30.  Here’s all you need to know.  Or contact me straight away to reserve your space.

Catch up on all the Ferments-of-the-Day:

Day 1: Pickled Ginger Carrots

Day 2: Pickled Sugar Snap Peas with Mint and Shallots

Day 4: Latin American Sauerkraut

Day 5: Beet Kvass with Ginger

Day 6 and 7: Golden Beet Kvass and Red Cabbage Kraut with Juniper Berries

Day 8 and 9: Jackson Pollock Sauerkraut and Fermented Cabbage Juice