Orange Apple Cranberry Sauerkraut

Note you will also need a clean quart-sized mason jar with lid and ring.

Pull the 3 outer leaves off the head of cabbage and set aside. Remove the core then shred the remaining cabbage in a food processor, mandolin or finely chop with a knife. Add the shredded cabbage, shredded apples, ginger and sea salt to a big bowl.

Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 minutes).

Place the cranberries and chopped up orange into a food processor and pulse into small chunks. Add this to the bowl with the cabbage and mix and squeeze the mixture together. The cabbage and fruit will release juices at this point and become very wet.

Pack the cabbage tightly in a quart size mason jar, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.

Roll up the reserved cabbage leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.

Remove the rolled up cabbage leaves and toss in the garbage before eating.