List of Ingredients
- 2 LB. of purple cabbage
- 5 of apples
- salt
- vinegar
- mint
- extra-virgin olive oil
Method
Shred the cabbage into thin slices. Weigh it, place it in a bowl and add salt equal to 3% of the weight of the cabbage. Shake the cabbage so that all excess liquid comes out. Let stand for 10-15 minutes.
Wash the apples and cut them in half, leaving the skin on. Spoon a layer of cabbage in a container, then a layer of apples, flesh side down. Cover with more cabbage and add its liquid until it is completely covered (if this is not enough, create a water and 3% salt solution and add to the container).
Put a plate on top of the sauerkraut to weigh it down, and then put something heavy on top of that to keep the ingredients below the liquid, cover and ferment for 4-8 days at around 72 °F. Serve in a salad, tossed with oil, salt and vinegar. Garnish with fresh mint.