Gingery Apple Cabbage Sauerkraut
This recipe guides you through making a flavorful Gingery Apple Cabbage Sauerkraut, perfect for a healthy and tangy condiment. It involves shredding cabbage and apples, grating ginger, salting, massaging, and fermenting the mixture.
Equipment
- large bowl
- grater
- wide-mouth quart or half-gallon Mason jar
- airlock lid
- small, clean weight
Ingredients
Main Ingredients
- 2-3 pounds Green Cabbage
- 1-2 medium Apples (Granny Smith or Honeycrisp)
- 3-4 inch piece Fresh Ginger
- 2 tablespoons Non-iodized Salt
Instructions
Preparation
- Remove bruised outer leaves from the cabbage, reserving one or two for later; then quarter, core, and finely shred the cabbage.
- Core and thinly slice or finely chop the apples, then peel and finely grate the fresh ginger.
Combine and Ferment
- In a large bowl, combine the shredded cabbage, apples, and grated ginger, then sprinkle with non-iodized salt.
- Vigorously massage the mixture for 5-10 minutes with clean hands until brine collects at the bottom of the bowl.
- Transfer the mixture to a clean Mason jar, packing tightly to remove air pockets.
- Pour remaining brine over the kraut, then use a reserved cabbage leaf and a small weight to keep everything submerged under the liquid.
- Secure the jar with an airlock lid or burp a regular lid daily, storing it at a cool room temperature (65-75°F / 18-24°C) away from direct sunlight.
- Check daily to ensure submergence and begin tasting after 1-2 weeks; fermentation can take 2-4 weeks for desired tanginess.
- Once desired flavor is reached, remove the weight and cabbage leaf, cap tightly, and refrigerate.
Notes
The fermentation time is an estimate and can vary. Always ensure the cabbage mixture remains submerged to prevent mold. Using an airlock lid simplifies the process by allowing gases to escape without daily "burping."