Jujube Sauerkraut

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.

Karen Wang Diggs, Chief Fermentation Officer

 

Jujube Sauerkraut

Karen Wang Diggs, Chief Fermentation Officer

Servings

32 fl oz (1 Liter)

Prep Time

15 minutes

Cook Time

10-12 hours

Cuisine

European

Category

Cabbage

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

Ingredients

  • 1-3/4 lbs (794 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

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Directions

  1. Place shredded cabbage in a large non-plastic owl and add in salt. Start with 2 teaspoons (10 ml) 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 the Le Parfait glass jar. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 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.

  4. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
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