Caraway Apple Sauerkraut

Sauerkraut is a traditional staple food for a reason. It’s a delicious way to
naturally preserve fresh vegetables and even fruits into and through the winter
months, and is more digestible and nutritious than it’s component parts. You can
scale this recipe up to make a large batch or down, just keep the ratios of salt
to cabbage the same (you can use slightly more salt to taste but not less). The
nutty caraway seeds are delicious with the sweet apples and tart pickled
cabbage.

Servings: 1 quart

Author:

Prep Time
30 minutes

Fermentation Time
7 days

Course:

Side Dish condiments

Cuisine:

German Bavarian Alsatian

Keywords:

fall foods healthy pickled pickling fermentation antioxidants probiotic food preservation lactofermentation

Instructions

1 Remove any wilted outer leaves from the cabbage. Wash, core, quarter, and weigh
the cabbage and record weight (if more or less than 2 lbs). Wash and core the
apples. You can leave the peels on, unless they are not organic or have been
waxed, when you might prefer to peel them.
2 Shred or slice the cabbage and apples finely using a knife and cutting board, a
box grater, mandoline, slaw board, or food processor.
3 Mix the cabbage, apple, caraway, and salt in a large mixing bowl or food-safe
bucket. Massage and mix well with tongs or clean hands... the salt will pull
moisture from the cabbage as it sits.
4 Carefully pack the shredded cabbage and salt mixture into clean and sanitized
mason jars, fermenting crocks, or a food safe bucket with a lid and airlock.
Tamp down well to release as much trapped air as possible.
5 If the cabbage-apple mixture has not released enough liquid to cover itself, add
a bit of water to top up the brine mixture. Weight down the top of the jars with
pickle weights, a clean plate, or a sealed bag of light brine (salt + water, so
if it leaks it will not dilute your brine solution).
6 Cover with a lid and airlock, or a loosely fitting lid and cloth. Check the
airlock daily and clean it and top up with brine or boiled and cooled water as
needed to maintain a liquid seal in the airlock during fermentation. Place the
jars somewhere cool and out of direct sunlight- 50-75℉ is fine, with 65-70℉
being ideal. You can ferment in warmer temperatures if you must, but increase
the salt slightly, and the texture of the kraut may be mushy if it's too hot or
develop off-flavors.
7 Most fermentations will finish within 7-14 days. If you will be canning this,
it's best to let it go the full 2 weeks. If you will be storing it in the
fridge, you can taste and check for sourness and consistency. When it tastes the
way you want it, cap with a regular lid (plastic or stainless is best, as metal
jar rings tend to rust quickly if they come in contact with the brine). Store in
the fridge (best/safest) or a cool root cellar or pantry.

Caraway Apple Sauerkraut

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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