The Best Sauerkraut Recipe with Apples. Using just salt, lemon juice, cinnamon, and honey, apples are transformed into this simple sweet and sour ferment. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours. Ingredients. ® OurGabledHome 2018-2020  Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions. Both naturally fermented of vinegar soured sauerkraut work here. According to Cultured Pickle Shop owner Alex Hozven, the apple used here is a traditional component in many Eastern European sauerkraut recipes. At this point, you’ll get maximum gut-healthy bacteria and enzymes in your kraut. Fermented red cabbage and apple recipe Make your own smart sauerkraut with red cabbage, juniper and coriander, to help heal your digestive … 8. I love the deep ruby color of beet red cabbage sauerkraut (stay tuned for recipe!). Feeling Anxious? Often I find that sauerkraut mellows out a bit if I let it ferment longer. Onion. Bratwurst and Sauerkraut is the ultimate autumn comfort food recipe. Some people even like to have a smaller, water-filled mason jar pressing everything dow. Use any onion, sliced thin to add a savory dimension to the dish. Place the ingredients into your fermentation vessel and pack it all in, making sure to … There are some methods to make a fermented snack with apples. Try these 10 easy and actionable tips! All Rights Reserved. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Sooo good. Ingredients 8 cups red or green cabbage, finely grated or chopped (reserve whole outer leaves for later use) 2 ½ tsp sea salt 1 cup thinly sliced radish (daikon or red) 1 large apple, cored and thinly sliced + … However, if you use that, you’ll have to “burp” your ferment every so often. Theme of, Easy Sourdough Starter: No feedings, no discards, Make-Ahead Thanksgiving Stuffing, 5 Methods, Easy homemade vanilla extract & vanilla sugar, Grinding Grains At Home: KitchenAid vs. Mockmill, Camel Hump Fat Roasted Potatoes & Brussel Sprouts, How to Make Mulling Spices for Mulled Cider and Mulled Wine, Why you need a hot water bottle & how to knit a cover | tutorial, Cross-Over Apron Sewing FAQs & Downloadable Pattern, How and Why I wash my Hair with Rye Flour, Make Your Own Soy Wax and Bees Wax Candles, DIY Cinnamon Salt Dough Christmas Ornaments, How to make liquid shampoo from shampoo bar, Old-fashioned Kitchen Tools I actually use, How to Clean your White Farmhouse Sink Naturally, How to Clean the Cast Iron Grate of a Gas Stove Without Harsh Chemicals, Cleaning Essentials (2) How to Make 3 Basic Household Cleaners, My 11 Favorite Natural Cleaning Essentials (1). Although fermented cabbage has been around in some form or another since ancient times – Roman author Pliny the Elder wrote of the stuff in the first century A.D. – modern methods for making sauerkraut were developed sometime between the 16th and 18th centuries. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks. Peel and core the apple. In other words, in the beginning stages of the fermentation process (after a few days), the cabbage will still have a lot of crunch and will taste a bit more salty. Combine the cabbage, apple and salt in a … Homemade yoghurt is a great start. Your email address will not be published. This recipe is the most popular, and it contains big pieces of apples. Lastly, you weigh your salt. Hi! Freshly squeezed juice of 1 whole lemon. After those 3 days, I move my jars to a dark and cool place. Top the cabbage with a clean plate that just fits inside the crock. Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid.