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)
Massage the cabbage with your hands for about 3 - 4 minutes.
Add in the
Green Apple (1)
Raisins (1/3 cup)
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.
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.
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).
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.
Transfer to the refrigerator.
Measure out 2 ounces of the fermented kraut juice from the Cinnamon & Raisin Purple Kraut.
Combine the kraut juice,
Vodka (1.5 fl oz)
Lillet Blanc (1 fl oz)
Simple Syrup (0.3 fl oz)
, and ice.
Add edible flowers for garnish, if possible, and serve.