Homemade Sauerkraut with Caraway and Apples
Recipe GLPR71e95edb762846
A traditional Eastern European fermented cabbage condiment combining crisp green cabbage with tart Granny Smith apples and aromatic caraway seeds. Through natural fermentation over five hours, the vegetables develop a complex, tangy flavor perfect as a side dish or condiment for cured meats and hearty grains.
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Ingredients
4 pounds Green cabbage, very thinly sliced
1 Granny Smith apple, peeled, cored, and very thinly sliced
2⅓ tablespoons Fine sea salt
1 tablespoon Caraway seeds
tablespoon Juniper berries (optional)
Directions
Prepare the cabbage by slicing it as thinly as possible using a mandoline or food processor until you have 4 pounds of shredded green cabbage.
Prepare the apple by peeling, removing the core, and slicing it very thinly on a mandoline to match the thickness of the cabbage shreds.
In a large, non-reactive bowl, combine the shredded cabbage and sliced apple together.
Sprinkle the fine sea salt over the cabbage and apple mixture, distributing it evenly throughout.
Using your hands, massage and knead the cabbage and apple mixture firmly for 5–10 minutes until the vegetables release their natural juices and begin to wilt. This liquid will become the brine for fermentation.
Add the caraway seeds and juniper berries (if using) to the mixture and stir to distribute them evenly.
Transfer the mixture, along with all released juices, into a clean glass jar or fermentation crock, pressing down firmly so the vegetables are submerged beneath their brine. The liquid should cover the solids by at least 1 inch; if needed, prepare additional brine by dissolving 1 teaspoon of salt in 1 cup of water and add it.
Cover the jar loosely with a clean cloth or non-airtight lid to allow gases to escape while keeping out dust and debris. If using an airlock-style fermentation jar, follow the manufacturer's instructions.
Place the jar in a cool, dark location (ideally 55–75°F) and allow it to ferment for at least 5 hours, or up to 2 weeks for a more developed, tangier flavor. Taste after 5 hours and continue fermenting to your preference.
Once fermented to your liking, seal the jar and refrigerate to slow fermentation. The sauerkraut will keep in the refrigerator for several months.
