Jujube Sauerkraut

Jujube fruit (also known as Chinese dates or Jujube dates) is a member of the Buckthorn family and is related to roses. It has been used for millennia in Traditional Chinese Medicine, and is considered to be one of the oldest cultivated fruit trees in the world. The Jujube tree was cited in the oldest collection of poems in China, called The Book of Songs, which substantiates that this fruit was in common use some 3,000 years ago.

Jujubes are packed with nutrients such as vitamin C, potassium, and antioxidants. It can promote sound sleep and good digestion.

My research has shown that many imported options are contaminated with heavy metals and pesticides, so it’s important to get organically grown fruits. There are other organic options available, but many of them are imported from other countries and therefore have a heavy carbon footprint as well. I recommend www.justjujubes.com. The farm is located in the Cuyama Valley in California and is CCOF certified. As I am in California, it's good to know that my choice is supporting a local and sustainable small business.

Ingredients:

1-1/2 lbs (675 g) Napa cabbage, shredded
2–3 teaspoons (10-15 ml) Celtic Sea Salt
4–5 dried jujube dates, pitted and cut into small pieces (see headnote above on where to purchase)
2 teaspoons (10 ml) freshly grated ginger
1 stalk green onion, chopped

Directions:

1. Place shredded cabbage in a large non-plastic owl and add in salt. Start with 2 teaspoons and massage into the cabbage with your hands or a pair of tongs for a few minutes, then taste. Add in more salt to your liking.

2. Add in the rest of the ingredients and mix well.

3. Pack into a wide-mouth, quart-size mason jar and place Kraut Source on the jar according to directions.

4. Allow to ferment at room temperature for 10–12 days at room temperature, away from direct sunlight. Check every few days there’s water in the moat, and top off if needed.

5. When ready, remove Kraut Source and replace with the mason jar lid and ring. Store in the refrigerator.

Note: During the first 24–48 hours, the cabbage will be releasing more liquid which may cause your jar to over flow. If that happens, simply remove Kraut Source and pour off excess brine. Give the parts a quick rinse and re-set Kraut Source onto the jar.