Apple and carrot sauerkraut

Apple and carrot sauerkraut

Originating in Central and Eastern Europe, sauerkraut is one of the oldest methods of preserving cabbage.

From Alsace to Poland, each region adds its own touch. And here in Quebec, we like to adapt it with local ingredients such as crisp, sweet fall apples. The secret to good sauerkraut? The choice of cabbage. A crisp, juicy green autumn cabbage is ideal for starting the fermentation process. 

With its apple notes and crunchy texture, this homemade version is the perfect accompaniment to roasted dishes, grilled cheese sandwiches, or a beautiful beet salad.  

A recipe by Emma Lukian of Good Big Nice Foods

Ingredients

  • 1 kg finely chopped green cabbage
  • 25 g salt (2.5% of the weight of the cabbage)
  • 1 apple, grated with the peel
  • 1 medium carrot, grated
  • 1 tablespoon mustard or caraway seeds (optional)

Preparation

  1. Prepare the cabbage: Remove the outer leaves, cut the cabbage in half, remove the core, then finely chop it. Place the chopped cabbage in a large bowl.
  2. Add the extras: Add the grated apple (with the peel), the grated carrot, and the spices if desired. Mix well.
  3. Salt and massage: Sprinkle salt over the mixture and massage with your hands for 5 to 10 minutes, until the cabbage begins to release its juices.
     
  4. Pack into a jar: Firmly pack the mixture into a clean jar, pressing down well so that the juice completely covers the vegetables. Use a weight if necessary to keep everything submerged.
Preparation
30
Cooking
0
Servings
1 pound of sauerkraut
Category
Sauces and seasonings
Recipe by
Emma Lukian