Apple & Cabbage Sauerkraut

Be sure to choose organic cabbage and apples for this recipe, as the surface of the produce will still have the beneficial bacteria intact – this good bacteria encourages proper fermentation. It takes about a week for the tangy flavor and deep color to develop, but you can let it ferment for a bit longer if you prefer a stronger taste. Toss this kraut in a fall salad with dried cranberries and pumpkin seeds or enjoy as a garnish on soups and stews. It also makes for a tasty breakfast served alongside eggs.
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Apple & Cabbage Sauerkraut

Apple & Cabbage Sauerkraut

Learn how to make more lacto-fermented veggies here. 

  • Duration
  • Cook Time
  • Prep Time
  • 1 1-qt jarServings

Ingredients

  • 1 
head organic 
purple cabbage
  • 1 tbsp 
high-quality sea salt 
(such as Himalayan or Celtic salt)
  • 2 
organic apples (peel on), cored and grated or 
cut into matchsticks 
(TIP: McIntosh, Fuji, Honeycrisp and Gala varieties work well.)

EQUIPMENT:

  • 1 1-qt 
wide-mouth glass jar with lid, sterilized
  • 1 
small glass jar with lid (4-oz or 8-oz), sterilized (NOTE: Jar should be narrow enough to fit inside rim of 1-qt jar.)

Preparation

  1. Remove 1 outer leaf from cabbage; set aside. Quarter and core remaining cabbage and thinly slice.
  2. In a large bowl, add sliced cabbage and salt. Using your hands, vigorously massage cabbage until softened, beginning to turn translucent and about 1/3 cup juices are released. (TIP: If 1/3 cup juices are not yet released, let cabbage mixture stand for 20 to 30 minutes.) Add apple and massage to combine.
  3. Transfer cabbage mixture and juices to a 1-qt wide-mouth glass jar. Using a spoon or your hand, press mixture down firmly to release liquid and remove any air pockets, pressing until cabbage mixture is completely submerged and leaving 2 to 3 inches headspace between cabbage mixture and rim of jar. (TIP: If you don’t have enough to fill the jar, you can still ferment in the 1-qt jar, but once it’s fermented, transfer into a smaller jar for long-term storage in the fridge. If you have extras, you can either ferment another jar or add the leftover cabbage and apple to a soup or salad.)
  4. Arrange reserved cabbage leaf in 1-qt jar directly over top of cabbage mixture. Fill a small glass jar with water and seal tightly with lid. Place in 1-qt jar over top of cabbage leaf to keep cabbage mixture submerged in liquid. Place in a shallow bowl to catch any overflow and cover jar with a clean tea towel. (NOTE: The smaller jar will stick out over the rim of the 1-qt jar; be sure that tea towel is large enough to cover both jars.)
  5. Let ferment in a cool place away from direct sunlight, pressing down on small jar as needed to keep cabbage mixture submerged in liquid and skimming off any scum that forms on top, for 7 to 14 days. Remove small jar, skim off any scum and discard whole cabbage leaf. Seal 1-qt jar tightly with lid and refrigerate for up to 12 months.

Nutrition Information

  • Serving Size: 1 tbsp
  • Calories: 7
  • Carbohydrate Content: 2 g
  • Sodium Content: 40 mg
  • Sugar Content: 1 g