This kraut has several layers of flavour complexity as it is smoked using dried apple skins as well as woodchips (*we use dried trimmings from the autumn pruning of our apple trees). It could easily be adapted for use with kale or other leafy greens.
1 cup dried apples or skins (Dried in your Fowlers Dehydrator)
1 smoker
1/2 cup smoking chips (see our note above*)
4 teas sea salt
1 kg cabbage
Filtered or Tank water
1 -2 Fowlers # 31 Bottles with Fermenting Lid Sets
Alternatively
If you don't wish to smoke the cabbage, smoke the sea salt ( less space needed) and use this salt to massage the cabbage with.
To Smoke
Line smoking vessel with foil. Add dried apple & smoking chips. Follow manufacturers instructions.
To Ferment Cabbage
Chop smoked cabbage and place in non-reactive bowl, toss with sea salt. Massage the cabbage thoroughly, the aim is to coat it well with the salt and to extract moisture from the cabbage. It should reduce in volume by approx 1/3. Reserve any liquid that it extracted.
Pack the cabbage & the liquid into a spotlessly clean No.31 Fowlers Bottle, use a rolling pin to pack firmly. Leave a 5cm headspace at the top of the jar; add filtered (or tank) water and a weight to ensure the cabbage is fully submerged. Seal Bottle with Size 4 Ring, stainless steel fermenting lid, airlock and secure with clip.
Add water to line indicated on airlock and loosen the red cap. Ferment at 20-22 degrees C for 2 weeks - 1 month, tasting regularly. When you are happy with the level of fermentation, remove the fermenting lid set, seal with Fowlers Size 4 Snap-on-Cap and store in the refrigerator. Will last for up to 6 months.