Apple-Caraway Sauerkraut Recipe

 

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“This recipe adds the sweetness of apples as a counterpoint to the salty, earthiness of the cabbage,” says Mary Karlin, author of Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods. Try it and see for yourself!

Ingredients:
(Makes one quart)

1 quart jar with airlock
8 cups coarsely chopped napa cabbage (1 head, about 21⁄2 pounds)
4 tsp unrefined fine sea salt
2 medium apples, peeled, cored, and chopped
1⁄2 tsp brown mustard seeds
1⁄2 tsp caraway seeds
1 cup raw apple cider
Filtered water

 

Directions:

Place the cabbage in a bowl and toss with the salt. Massage the cabbage to release the liquid until reduced to one-third the size. Toss in the apples, mustard seeds, and caraway. Place in a one-quart jar and add the cider. Push the mixture down into the jar, leaving one inch of space at the top. Cover the mixture with filtered water. Secure the lid and air lock. Place in a cool, dark location. Ferment for two weeks, then remove the air lock, submerge the mixture once again in the jar, cover with an airtight lid, and refrigerate for up to one month. It is ready to consume after one week in refrigeration but will last for up to two months when refrigerated.

Courtesy of Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin. Look for more recipes from Mary Karlin’s Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods in our next issue!

 

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