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5 from 3 votes

Sauerkraut with Oranges

Learn how to make sauerkraut with oranges. Cabbage contains vitamin C, and when you ferment it, the vitamin C increases exponentially and becomes easier for you to digest and absorb. And by adding fresh oranges to your fermenting cabbage, you'll give your sauerkraut an added boost of vitamin C!
Prep Time20 minutes
Cook Time0 minutes
Fermentation Time14 days
Total Time14 days 20 minutes
Course: Condiments
Cuisine: German
Servings: 1 half-gallon size jar

Equipment

  • 1 Half-gallon glass jar (64 ounces) with lids Alternatively, 2 quart-size glass jars with lids
  • 1 Four-ounce glass jar ("jelly jar") Alternatively, 2 Four-ounce glass jars
  • 1 Large bowl
  • 1 Kraut pounder Alternatively, you can use a potato masher, wooden spoon, or clean hands
  • 1 Microplane grater optional
  • 1 Electric blender Alternatively, you can use a manual box grater.
  • 1 Bowl that can hold the half-gallon jar in an upright position

Ingredients

  • 3 lb Head of green cabbage You can substitute other cabbages, such as Savoy.
  • 1 1/2 tbsp Fine ground sea salt You can substitute two rounded tablespoons of coarse ground sea salt.
  • 2 large Oranges, any variety
  • 1 large Apple, any variety
  • Chlorine-free water, if needed

Instructions

  • Remove the first layer of cabbage leaves from the head of cabbage and set aside.
  • Slice the head of cabbage in half and cut out the core. Set the core aside but do not discard it.
  • Slice the cabbage into fine shreds. Add the shredded cabbage to a large bowl and sprinkle with salt.
  • Pound the cabbage for 1-2 minutes using a kraut pounder until the cabbage begins to soften slightly. Alternatively, if you do not have a kraut pounder, you can use a potato masher, the back of a large spoon, or your clean hands. Set the cabbage aside.
  • Slice one orange in half across its diameter. Once sliced in half, cut two thin slices from one half. Set the two slices aside.
  • Zest each orange half and the remaining whole orange and add the zest to the bowl with the cabbage.
  • Peel the pith away from the flesh of the orange, rough chop the flesh, and add it to the blender. Alternatively, if you want to include the pith, do not peel the oranges. Instead, just chop them up and add them to the blender.
  • Quarter the apple and remove the core. Rough chop the apple quarters and add them to the blender.
  • Rough chop the core of the cabbage and add it to the blender.
  • Put the lid on the blender and blend the oranges, apple, and cabbage core together to create a slurry (purée). This may take a few minutes, and you may have to stop the blender periodically and scrape down the sides. You may also need to add a 1/4 cup or more of water to help the fruit to blend completely.
  • Once the oranges, apple, and cabbage core are completely puréed, pour the slurry on top of the cabbage and mix well. Using the kraut pounder, pound the mixture for a few minutes until the cabbage is quite soft and has released much of it's moisture.
  • Cook's Note: If you do not have a blender, you can grate the oranges, the apple, and the core of the cabbage and then add them to the shredded cabbage.
  • Begin transferring the cabbage mixture to the half-gallon jar using a clean spoon. After each spoonful, use the kraut pounder to compress the cabbage down into the jar as tightly as possible.
  • When the jar is half full, slide the orange slices down opposite sides of the jar and then continue to fill the jar with the remaining cabbage pressing down on the cabbage mixture after each spoonful.
  • Fill the jar with the cabbage within 2 inches of the rim of the jar. Fold the reserved cabbage leaves and place them into the jar on top of the shredded cabbage.
  • If you have any additional shredded cabbage that does not fit into the jar, place it into a smaller jar and allow it to ferment separately.
  • Place the four-ounce jar on top of the folded cabbage leaves and press down firmly. Some liquid may rise to the rim of the jar and spill over into the smaller jar. This is normal. Place the lid on the jar and tighten it.
  • Place the jar into a bowl in which it can stand safely without wobbling. (This bowl will catch any liquid that might seep out of the jar.)
  • Place the jar in the bowl in an area that will maintain a temperature between 68°F to 72°F (20°C to 22°C).
  • After a few days, you should notice that bubbles are beginning to form in the jar. These bubbles are the gas carbon dioxide and are a by-product of the fermentation process. Release the lid and allow the gas to escape. Retighten the lid. (This is known as burping the jar.)
  • After 7 days, use a pH strip to determine the pH of the sauerkraut. To do this, use a clean spoon to remove some of the brine from the sauerkraut and place the pH strip in the removed brine. The strip will change color, and you will need to compare it to the pH scale on the strip packaging. (See video.) You want your ferment to have a pH of 4.6 or lower. This guarantees that bad bacteria can not proliferate in your ferment, and it is safe to eat.
  • If the pH is above 4.6, allow the sauerkraut to continue to ferment for up to 14 days. If, after 14 days, the pH has not reached 4.6 or lower, I recommend that you discard the sauerkraut and start a new batch. If allowed to continue to ferment, there is the possibility of the development of bad bacteria, as well as a degradation in the texture of the sauerkraut. (See the Recipe Notes below.)
  • With your sauerkraut at the right pH level, remove the lid from the jar of sauerkraut. Next, remove the small glass jar and set it aside, place the lid back on to the jar of sauerkraut, and refrigerate, preferably on the top shelf of your refrigerator or in the door of your refrigerator. Ferments are happiest when stored at approximately 40°F (4°C), so the warmest part of your refrigerator is the best place for your ferment.
  • Allow the sauerkraut to "cure" in your refrigerator for two weeks, at which time the cabbage will absorb more of the salty brine and become tastier. The brine, which clings to the sauerkraut, will become less salty. It will now be ready to eat.
  • Your sauerkraut with oranges will stay fresh in your refrigerator for six months but will be at its peak at two to three months.

Video

Notes

If you are having trouble getting your ferment to a pH of 4.6 or lower, do not lose heart! Making sauerkraut, along with other vegetable ferments, is a process of trial and error. After a few attempts, you will find the proper place in your kitchen (or home) where your ferment will be successful.
Find this recipe and video at https://marysnest.com/how-to-make-sauerkraut-with-oranges-for-a-vitamin-c-boost/
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