Apple and Onion Sauerkraut
1 small cabbage* (850g)
1 large apple*
1 small onion*
1 t fennel seed
1 T salt (or 2% of the weight of the vegetables)
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Cut the cabbage, onion, and apple (with peel) into thin slices. Set aside one whole cabbage leaf.
Sprinkle salt over the vegetables and mix well. Let sit for at least 15 minutes.
Transfer to the glass jar in small batches, compressing the cabbage by hand or with a packer. The liquid produced should submerge the cabbage.
Place the whole cabbage leaf on top of the vegetables to prevent small pieces from rising to the surface. Add a weight (pebble) over the cabbage leaf.
Let it stand at room temperature for 3 weeks.
Remove the insert and discard any cabbage pieces that float to the surface. Enjoy!
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