Make the Cinnamon & Raisin Purple Kraut: Place the Red Cabbage (1.25 pound) in a large glass, stainless steel, or ceramic bowl, and sprinkle the Sea Salt (1 tablespoon) in.
Massage the cabbage with your hands for about 3 - 4 minutes.
Add in the Green Apple (1), Raisins (1/3 cup), and Ground Cinnamon (1 teaspoon). 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 fluid ounce), Lillet Blanc (1 fluid ounce), Simple Syrup (0.25 fluid ounce), and ice.
Add edible flowers for garnish, if possible, and serve.