Apple Kraut

I’ve always enjoyed the combination of apples and cabbage, especially when paired with pork and sausages. This apple kraut is a variation on your simple sauerkraut. You can easily omit apples and make your classic kraut variety with this recipe.

If you haven’t made sauerkraut or fermented pickles before, I recommend first reading my step-by-step guide to making lacto-fermented fruit and vegetable pickles guide.

Apple Kraut Recipe

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• Author: Kara Taylor, Home Cooks Guide
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 quart 1x
• Category: pickled
• Method: fermented
• Cuisine: german

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Description

This recipe is so simple and delicious.  I left spices out of this recipe but you could certainly add some in to your liking.  Some classic combinations are bay-juniper, lemon-clove, or black pepper-coriander-caraway.

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Ingredients

Scale 1x2x3x

1 small head of cabbage

1 apple

1 cup of water

pure kosher or sea salt (with no anticaking agents or iodine)

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Instructions

1. Thinly chop your cabbage and apples.
2. Tare your mixing bowl on your scale, add the cabbage and apples and 1 cup water.  Make a note of the weight.
3. Multiply the weight of your ingredients by 0.02.  That’s how much salt you need.
4. Weigh out your salt and add it to your mixing bowl.  Use your hands to mix all the ingredients well.  Let sit for 15-20 minutes.
5. Make a little bit of 2% brine by taring a measuring cup on the scale, adding water and calculating 2% of the weight of water and then adding that amount of salt.
6. Pack your mixed ingredients into a clean jar large enough to hold everything with a couple inches of head space.
7. Let the mixture rest about 20 minutes to allow the salt to draw out liquid from your cabbage and apples.  If after that time, there is not enough liquid to fully submerge the vegetables, add a little bit of your brine.  Using reserved cabbage leaves, pack the mixture under the liquid.
8. Insert and empty gallon size twist tie bag in the jar and push down onto your kraut mix.  Fill with some brine.  This is your weight.  Tie and knot.  
9. Cover the jar with your fermentation cap or a two-part canning lid loosely closed (gas needs to be able to escape jar)
10. Allow kraut to ferment for 3-7 days on your counter.  The warmer your house is, the faster it will go.  Taste it everyday after the 3rd day.  Once it is to your liking, remove your weight, close the lid and transfer to the fridge.

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