Russian Half-Soured Cabbage

This recipe was shared with us by our Aroostock County friend, Liz Lauer who knows a thing or two about food preservation. The fermented cabbage is sweeter and takes less time to make than regular sauerkraut thanks to the addition of apples.

Ingredients:

• 5 lb. cabbage – shredded

• 2 medium carrots – shredded

• 3 apples – shredded

• 2 tsp caraway seeds

• 2 Tbs sea salt

Directions:

1. Mix all the ingredients together, and press into a fermentation crock or jar with airlock or gasket.

2.  Pound down.  Press all the ingredients under the brine.  

3. Ferment 3-5 days.