Recipes and Cooking Fermented Apple-Caraway Sauerkraut Be the first to rate & review! Try making your own fermented food by starting with a classic recipe: Sauerkraut! This variation dresses up plain fermented cabbage just a little with shredded red apple and caraway seeds. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Total Time: 15 mins Servings: 16 Yield: 1 quart Jump to Nutrition Facts Ingredients 1 ¼ - 1 ½ pound thinly sliced cabbage* 1 red apple, cored and coarsely shredded 1 tablespoon natural fine sea salt 1 teaspoon caraway seeds 1 cup bottled spring water 1 teaspoon natural fine sea salt Directions In a large bowl combine the cabbage, apple, the 1 Tbsp. salt, and the caraway seeds. Using clean hands, massage the mixture for 1 to 2 minutes. Cover and let stand 2 hours, massaging it once or twice during this time. Using clean hands, transfer the cabbage to a wide-mouth 1-qt. jar, packing it down using a muddler or wooden spoon. Pour any liquid remaining in the bowl into the jar over the cabbage. For brine, combine the 1 cup water and the 1 tsp. salt. Pour enough of the brine into the jar so the cabbage mixture is covered by 1/2 to 1 inch. Use a cabbage leaf slightly bigger than the jar opening to place over the shredded cabbage, to keep it submerged under the brine. Cover jar using a recap airlock lid or other airlock lid. Reserve remaining brine to add, if needed, during fermentation. Let stand at room temperature (no warmer than 75°F) for 3 to 4 weeks. In temperatures between 60°F and 65°F, fermentation will take 5 to 6 weeks. The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor. Place a plastic lid on the jar and transfer to the refrigerator. Chill 1 week before serving. Store in the refrigerator up to 2 months. *Tip Use a mandoline to thinly slice cabbage. Rate it Print Nutrition Facts (per serving) 15 Calories 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 15 % Daily Value * Sodium 397mg 17% Total Carbohydrate 4g 1% Total Sugars 2g Protein 1g Vitamin C 13mg 65% Calcium 16mg 1% Iron 0.2mg 1% Potassium 74mg 2% Folate, total 15.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.