Red Christmas-Kraut

This is a seasonal variation on sauerkraut and can be eaten as a salad (when the nutritional benefits are at its best) or warmed up.

Ingredients

·         1 kg red cabbage

·         6 prunes dried

·         20 g salt

·         ¼ tsp cinnamon, ground powder

·         ¼ tsp cardamom, ground powder

·         ¼ tsp star anise

·         1 tbsp maple syrup

Method

1.      Keep one leave oft the red cabbage and put aside.

2.      Grate red cabbage very finely.

3.      Add the salt and massage cabbage until wet.

4.      Cut prunes in small pieces.

5.      Mix all spices with the maple syrup.

6.      Put the juicy red cabbage and the prune pieces in layers in a glass jar. Add half of the maple syrup spice mix at half stage and the other half at the end.

7.      Press down to avoid air bubbles, cover with the cabbage leave und put a weight on top, to keep mixture immersed in juice.

8.      Ferment for 3-5 days in a warm spot, 20 Celsius.

9.      After that store in fridge.

10.  The fermented red cabbage can be eaten after 2-3 weeks.

11.  Keep stored in the fridge.