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.

Source: Better Homes and Gardens


Jason Donnelly

Recipe Summary

15 mins
3 to 6 weeks
1 week
1 quart


Ingredient Checklist


Instructions Checklist
  • 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.


Use a mandoline to thinly slice cabbage.

Nutrition Facts

15 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 397mg; potassium 74mg; carbohydrates 4g; fiber 1g; sugar 2g; protein 1g; trans fatty acid 0g; vitamin a 38IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 16mg; iron 0mg.