Apple Ginger Sauerkraut: A Crunchy, Tangy Delight
Add a little crunch and a lot of health to your meals with this easy-to-make Apple Ginger Sauerkraut. Packed with probiotics and tangy flavor, it’s a perfect addition to salads, sandwiches, or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 4–6 days
- Total Time: Up to 6 days and 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Fermentation
- Cuisine: German-inspired
- Diet: Vegan
Ingredients
Scale
- 1 large green cabbage, finely shredded
- 2 large apples, peeled and grated
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sea salt
- 1 teaspoon caraway seeds (optional)
Instructions
- In a large mixing bowl, combine shredded cabbage, grated apples, and minced ginger.
- Sprinkle with sea salt and caraway seeds (if using), then massage the mixture with your hands for about 10 minutes, until the cabbage becomes watery and reduces in volume.
- Pack the mixture tightly into a clean jar, pressing down firmly until the water level rises above the cabbage.
- Seal the jar with a tight-fitting lid or a fermentation weight, and let it sit at room temperature, away from direct sunlight, for 4-6 days.
- Check daily, pressing down to ensure the cabbage remains submerged in its liquid.
- Once fermented to your taste, store in the refrigerator. Enjoy as a crunchy, tangy topping or side dish!
Notes
- Ensure all equipment is clean to avoid contamination during fermentation.
- For a milder flavor, reduce the fermentation time slightly. Longer fermentation will result in a tangier sauerkraut.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 35 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg