I am very happy when something is fermenting in my kitchen. This past week I purchased two bags of cranberries on sale and decided it was time for another experiment in food fermentation. I chose this recipe as my base and altered it based on what I had available in my kitchen.
Into the food processor I put about 1/2 a head of green cabbage and sliced/shredded it with the attachments. This was salted with sea salt while I chopped up one bag of cranberries, three cups, in the processor by pulsing in the processor as well. I juiced and zested one orange and added it as well as the juice from 1/2 lime. Then a one inch piece of ginger was finely chopped and added to the mixture along with 1/2 teaspoon ground cinnamon. Finally 1/2 cup of raw sugar was added to the mixture.
Packed into my jar and covered with kombucha. I love the idea of using a real live substance like kombucha to serve as the fermentation assistant in my sauerkraut. You want all the solids to be immersed in liquid so that they are not exposed to air that might encourage bad bacteria/yeast/molds to grow.
Ready for the fermentation cupboard, this receptacle will be out of the way, in a dark place for several days until nice and sour. The final product's sour factor is determined by how long you allow it to ferment. Longer fermentation will result in more sour flavor or simply stop the fermentation by refrigerating it and eating!
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