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Apple Ginger Sauerkraut: A Crunchy, Tangy Delight

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  • 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

Description

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.


Ingredients

Scale
  1. 1 large green cabbage, finely shredded
  2. 2 large apples, peeled and grated
  3. 1 tablespoon fresh ginger, minced
  4. 1 tablespoon sea salt
  5. 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