Zesty Apple Sauerkraut offers a tangy twist on traditional sauerkraut, perfect for adding a burst of flavor to your meals. This homemade kraut combines crisp green apples and aromatic spices for a unique taste sensation.
Inspired by traditional German sauerkraut, this variation uses apples for a sweet and zesty twist, reflecting a blend of my German heritage and love for autumn flavors.
1 medium head green cabbage, shredded
2 large green apples, peeled, cored, and grated
1 tablespoon kosher salt
1 tablespoon caraway seeds
1 tablespoon juniper berries
1 teaspoon fennel seeds
1 cup apple cider vinegar
1. In a large mixing bowl, combine the shredded cabbage and grated apples.
2. Add kosher salt, caraway seeds, juniper berries, and fennel seeds to the cabbage and apple mixture.
3. Thoroughly massage the mixture with your hands for about 10 minutes until it begins to release its juices.
4. Pack the mixture tightly into a clean, wide-mouth jar, leaving about 2 inches of headspace.
5. Pour apple cider vinegar over the packed mixture, ensuring it is fully submerged.
6. Cover the jar with a cheesecloth and secure it with a rubber band.
7. Store the jar in a cool, dark place for 5-7 days, checking daily to ensure the kraut stays submerged in its liquid.
8. Once the desired tanginess is reached, seal the jar with a lid and refrigerate.
Store Zesty Apple Sauerkraut in a sealed container in the refrigerator for up to 3 months.
Reheat by lightly warming on the stove or in the microwave. Do not boil to maintain crispness.
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