Apple & Cabbage Sauerkraut
Be sure to choose organic cabbage and apples for this recipe, as the surface of the produce will still have the beneficial bacteria intact – this good bacteria encourages proper fermentation. It takes about a week for the tangy flavor and deep color to develop, but you can let it ferment for a bit longer if you prefer a stronger taste. Toss this kraut in a fall salad with dried cranberries and pumpkin seeds or enjoy as a garnish on soups and stews. It also makes for a tasty breakfast served alongside eggs.