When I made this fermented sauerkraut with apple for a cookout party last summer, everyone asked to take some home. Since then, I make it every year, and it lasts for a long time. My family loves eating this well past the hot days, as it is a zesty side dish that is also very healthy.
Make This Fermented Sauerkraut With Apple For A Flavorful Side Dish
Sauerkraut for the win!
My favorite sauerkraut is the one that mixes sweet and sour in a perfect balance. That’s why I love this recipe, as it combines the fermented sauerkraut flavors with the sweetness of apples. I decided to make this dish on a whim, as I had cabbage lying around, as well as red apples on the verge of going bad. But, what started as an improvised dish, is now a cookout favorite.
To begin the process, I get my cabbage shredded and cored, slice the apple and core it too, and I place the caraway seeds, sea salt, and whey on the kitchen counter. While I like to use whey, you can skip it if it is hard to find. Instead, you can use an additional tablespoon of salt.
After I gather all my ingredients, I mix the cabbage with the caraway seeds, sea salt, and whey in a bowl. This next step is very important, so I take about 10 minutes to pound this mixture with a potato masher. You can use a meat hammer or any other item you have handy.
Once my mixture is mashed enough, I place them in a mason jar and I press firmly with the same masher. This part allows the juices to come to the top of the cabbage. You can further press down with a glass weight, so the mix is entirely covered.
Sometimes the juice isn’t enough, though, so I add additional spring or filtered water to cover the top.
Finally, it’s fermentation time! This whole process takes about 3 days at room temperature, but I then transfer my sauerkraut to the refrigerator.
I enjoy serving this alongside a burger or hot dog during a BBQ or with mashed potatoes and ribs. Enjoy!
Fermented Sauerkraut with Apple
1 medium cabbage, cored, shredded
1 medium red apple, cored, sliced thinly
1 tbsp caraway seeds
1 tbsp salt
4 tbsp whey
Filtered or spring water
- Combine cabbage, caraway seeds, salt, and whey in a bowl.
- Pound with potato masher for 10 minutes.
- Transfer mixture into a wide-mouthed, quart-sized (approx. 1 L) mason jar.
- Press down contents firmly with a masher until you see juices appear on top of cabbage.
- The top of the cabbage must be at least 1 inch below the top of the jar.
- Place a glass weight on top of the cabbage and press down so juice covers the weight. Add water if juice isn’t enough.
- Apply and tighten fermenting lid.
- Label and keep at room temperature for 3 days before transferring to fridge.