Classic Gingery Apple Cabbage Sauerkraut
This recipe guides you through making a delicious, probiotic-rich sauerkraut with the bright flavors of ginger and apple, offering both jar and crock fermentation methods.
Equipment
- Large bowl
- Clean hands
- Wide-mouth quart jars
- Fermentation weights
- Airlock lids
- Regular lids
- Ceramic fermentation crock
- Crock weights
Ingredients
Main Ingredients
- 5 lbs green cabbage organic if possible
- 2 medium-sized, firm apples like Honeycrisp, Granny Smith, or Fuji, organic if possible
- 3-4 inch piece fresh ginger peeled and grated
- 3-4 tablespoons non-iodized salt
- 1 teaspoon caraway seeds or juniper berries Optional
Instructions
Preparation
- Remove bruised outer leaves from the cabbage, reserving some, then quarter, core, and finely shred the cabbage.
- Core and thinly slice or shred the apples, and peel and finely grate the ginger.
- Combine the shredded cabbage, apple, and grated ginger in a large bowl, and sprinkle with 3 tablespoons of non-iodized salt and any optional spices.
Massaging the Cabbage
- Vigorously massage the mixture for 10-15 minutes until brine forms, adding more salt if needed to release sufficient liquid.
Jar Fermentation Method
- Firmly pack the cabbage mixture into 2-3 clean quart jars, pressing to remove air and ensuring it's submerged in its brine.
- Place a reserved cabbage leaf and a fermentation weight on top in each jar, keeping the kraut submerged.
- Attach airlock lids or loosely screw on regular lids, then store jars in a cool, dark spot on a tray.
- Daily, check jars, "burp" if using regular lids, and ensure the cabbage remains submerged.
- Ferment for 1-3 weeks until the desired tanginess is achieved.
Crock Fermentation Method
- Transfer the massaged mixture into a 1-gallon ceramic fermentation crock, pressing firmly to remove air and ensure brine covers the cabbage.
- Place reserved cabbage leaves and crock weights on top, ensuring all shredded ingredients are submerged; add extra brine if necessary.
- Place the lid on the crock, fill with water if it has a water moat, and store in a cool, dark spot.
- Occasionally check the water moat and ensure the kraut remains submerged.
- Ferment for 2-4 weeks until preferred sourness and texture are reached.
Finishing (Both Methods)
- Once fermented, remove weights and cabbage leaves, then transfer the sauerkraut with its brine to clean jars and refrigerate.
Notes
The fermentation time can be adjusted to your personal preference for tanginess. A longer fermentation generally results in a more complex flavor. Always ensure the cabbage remains submerged under the brine to prevent mold growth. If mold appears, discard the batch. Enjoy your homemade, gut-healthy sauerkraut!