Apple, Ginger, and Orange Sauerkraut

Apple, Ginger, and Orange Sauerkraut

Ways to Incorporate Sauerkraut into Your Diet:

Love Kraut but not keen on sitting down and having a large bowl of it? Instead, add it to other meals and sides in a few different ways.

•           Include it in a salad

•           Add it to soups

•           Put it on a sandwich (This is a Pittsburgh favorite!)

•           Mix it with salsa (A favorite combination of mine.)

•           Mix it with guacamole (See my comment above.)

•           Try out your own variations

•           Drink sauerkraut brine (This is an acquired taste but you’ll get the same probiotic benefits. Just watch out for sodium.)

The Benefits:

Vitamin C, anyone?

You’ll get your daily dose of vitamin C from the apples and oranges!

Anti-inflammatory and TASTY!

Ginger is a popular ingredient to add to ferments for an extra pop of flavor. When added to the Kraut, ginger gives it a nice spice! Ginger can be fermented on its own with honey and used as a tonic to drink as is or mixed with sparkling water, tea, or a smoothie.

Probiotics, Vitamins, Fiber, and Iron

Sauerkraut itself delivers some solid health benefits, including providing fiber and a significant amount of vitamins C and K. It also boosts your energy and immune system with iron.


Apple, Ginger, and Orange Sauerkraut Recipe


  • Prep Time: 25 mins

  • Ready Time: 1 months



  • 1 Head of cabbage, Peel off two outside leaves of the cabbage and set aside. Shred the rest of the cabbage.

  • 1 orange, sliced into rounds

  • 2 Green apples , chopped into thin slices -

  • 2 inches of ginger grated or 1/4 cup of ginger juice

  • 1 tablespoon(s) Himalayan Sea Salt (included in our Fermenting Starter Kit)

  • Pure water

  • 1 Wide mouth Mason jar (A half gallon works well)

  • 1 reCAP Pour lid and fermenter


  1. Peel off two outside leaves of the cabbage and set aside. Add the remaining cabbage, apples, ginger and sea salt into a large bowl. Don’t go overboard with the apples. They tend to get very soft when fermented and you want your overall Kraut mixture to stay crunchy!

  2. Use your hands to mix and massage the cabbage mixture for about 5 min. The cabbage will start to breakdown and become wet. This is the brine. Pack the cabbage mixture into a large glass container or mason jar and place the orange slices around the sides of the jar for a decorative look (optional).

  3. Continue to add the cabbage mixture and oranges until there is about 2-3 inches of space from the top and then fill the jar with purified water until it just covers the cabbage.

  4. Roll the cabbage leaves up and place them on top of the mixture. These are used to hold the sauerkraut below the water line. Add the jelly jar as weight.

  5. Add the reCAP POUR lid and fermenter to the Mason jar. Store away from sunlight.

  6. After one month, your Kraut will be ready. Refrigerate after opening. You can keep everything right in the jar to store in the refrigerator with the reCAP POUR lid. The sauerkraut will stay fresh for a couple months.

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