Making your own saurkraut at home is easy, and fun because you can create your own flavors. Not only that, it is rich in prebiotics and probiotics which are good for your digestion and gut health! The recipe I am sharing with you today is perfect for Fall, because it features apples as well as the cabbage, and it is really delicious! This is good as a side dish, or on sandwiches or, mixed into salads with similar flavors. I like to keep a jar of saurkraut in my refrigerator at all times, because adding it to meals is an easy way to keep my gut happier!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large bowl, combine the sliced cabbage with the sea salt. Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little.
- Mix in the apple, ginger, and cinnamon.
- Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl. Top with the reserved cabbage leaves. If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged). Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air.
- Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little). Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7).
- Place in smaller jars and store in the refrigerator.
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- Allergen Friendly
- Heart Healthy
- Side Dish