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Recipe

8 INGREDIENTS • 11 STEPS • 3HRS 30MINS

Kraut Source Martini

Name: Kraut Source Martini
Total time: PT12600.0S
Yield: 1
Ingredients: 1.5 fluid ounce Vodka; 1 fluid ounce Lillet Blanc; 0.25 fluid ounce Simple Syrup; 1.25 pound Red Cabbage; 1 tablespoon Sea Salt; 1 Green Apple; 1/3 cup Raisins; 1 teaspoon Ground Cinnamon

4.3

3 ratings

Great cocktail using pre-made fermented juice. Yum!

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Kraut Source Martini

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Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

http://www.krautsource.com/

Great cocktail using pre-made fermented juice. Yum!

3HRS 30MINS

Total Time

$10.52

Cost Per Serving

Ingredients

Servings

1

US / Metric

1.5 fl oz

GREY GOOSE® Vodka

1 fl oz

Lillet Blanc

0.3 fl oz

Simple Syrup

7 1/3 cups

Red Cabbage, shredded

1 Tbsp

Sea Salt

1

Firm Green Apple, shredded

1/3 cup

Raisins

1 tsp

Ground Cinnamon

Nutrition Per Serving

VIEW ALL

Calories

538

Fat

1.2 g

Protein

10.1 g

Carbs

105.0 g

Add to plan

Kraut Source Martini

Save

Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

http://www.krautsource.com/

Cooking InstructionsHide images

step 1

Make the Cinnamon & Raisin Purple Kraut: Place the Red Cabbage (7 1/3 cups) in a large glass, stainless steel, or ceramic bowl, and sprinkle the Sea Salt (1 Tbsp) in.

step 2

Massage the cabbage with your hands for about 3 - 4 minutes.

step 3

Add in the Green Apple (1), Raisins (1/3 cup), and Ground Cinnamon (1 tsp). Mix well. Allow the mixture to rest in the bowl for about 30 minutes. This will help to draw out liquid from the cabbage.

step 4

Pack the cabbage mixture into a quart-size mason jar. Using a wooden spoon or rolling pin, firmly press the mixture down until it reaches the shoulder of the jar.

step 5

Top with brine (use a ratio of 1 teaspoon of sea salt dissolved in 1 cup of water) to cover the cabbage by one inch (2.5 cm).

step 6

Allow to ferment between 10 - 12 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

step 7

Transfer to the refrigerator.

step 8

Measure out 2 ounces of the fermented kraut juice from the Cinnamon & Raisin Purple Kraut.