Apple Sauerkraut

Homemade apple sauerkraut combines fresh cabbage, Honeycrisp apple, and pickling salt for a tangy, subtly sweet ferment made with just three ingredients.

Course Side Dishes

Cuisine Europian

Prep Time 20

Fermentation Time 14

Total Time 14 20

Servings servings

Calories 27kcal

Author Diane Gail

Ingredients

3 pounds cabbage
1 medium honeycrisp apple
2 tablespoons pickling salt

US Customary - Metric

Instructions

Remove damaged outer leaves, cut the cabbage into sections, and remove the core. Shred into thin strips and place in a large mixing bowl.
Sprinkle the pickling salt over the cabbage and toss well. Massage and squeeze the cabbage until it softens and releases liquid.
Core and thinly slice the Honeycrisp apple. Add it to the cabbage and toss until evenly distributed.
Firmly pack the cabbage and apple into two clean quart-size glass jars, pressing out trapped air. The vegetables should be covered by brine. If more liquid is needed, let sit for 24 hours, pressing down periodically. If still not covered, dissolve ½ teaspoon pickling salt in ½ cup water and add enough to cover the vegetables. Leave headspace for expansion.
Place a fermentation weight in each jar to keep the vegetables submerged. Secure fermentation lids according to the manufacturer's instructions.
Place the jars in a cool, dark location at 60–75°F (16–24°C) for at least 2 weeks. For a stronger sour flavor, ferment for up to 4 weeks, keeping the vegetables submerged. Refrigerate when the desired flavor develops.

Notes

Honeycrisp works well, but Fuji, Pink Lady, or Granny Smith apples can also be used.
Use your hands or the end of a sturdy wooden spoon to firmly pack the cabbage and apple into the jars if you don't have a kraut pounder.
Use a small, securely sealed food-safe bag filled with salt brine made of 1/2 teaspoon pickling salt dissolved in 1/2 cup water to keep the vegetables submerged if you don't have a weight.
Use regular canning lids, loosening them twice daily during active fermentation to release gases, if you don't have fermentation lids, then checking daily.
Refrigerate finished apple sauerkraut for up to 4–6 months.

Nutrition