Apple-Caraway Sauerkraut

Apple-Caraway Sauerkraut
Print Friendly

Chef Stefano Coppola, Morse Block Deli


1 small head red cabbage
3 firm-fleshed apples (such as Fuji or Braeburn)
3 Tablespoons kosher salt
1 teaspoon caraway seed


Shred cabbage and apple, toss with salt and caraway, and let sit 10 minutes.

Knead cabbage mixture for 5 minutes to soften and release its liquid.

Press into fermentation crock or Mason Jars.

Top off with excess liquid from cabbage, making sure none is exposed. If there is not enough liquid, top off with solution of 1 cup water and 1 heaping teaspoon of kosher salt. Make sure there is an inch or so of headspace.

Seal fermentation crock or loosely screw on Mason Jar lids.

Store in a cool, dark place (65-70 degrees F is ideal).

Check after 1 week, topping off with saltwater solution if needed. Do not open if not topping off.

Taste after 3 weeks. 3-6 weeks of fermentation will complete the process.

Transfer to fridge.