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Apple, Ginger, and Orange Sauerkraut Recipe

Love kraut but not into eating a whole bowl of it? No problem, sauerkraut is incredibly versatile and easy to work into everyday meals.

Easy ways to enjoy sauerkraut: Toss it in a salad for tangy crunch, stir into soups for a probiotic boost, top your sandwiches (a Pittsburgh classic), mix it with salsa for a fermented kick, blend into guacamole, or drink the brine if you're brave (packed with probiotics, but high in sodium).

Health benefits: Vitamin C from the apples and oranges gives your immune system a boost. Ginger adds anti-inflammatory properties and a spicy kick; you can even ferment it separately with honey for a probiotic tonic. And sauerkraut itself is rich in probiotics, fiber, vitamins C and K, and iron, supporting digestion, energy, and immune function.

Apple, Ginger & Orange Sauerkraut Recipe
A bright, citrusy kraut with a sweet kick of ginger
Prep time: 25 minutes · Fermenting time: ~4 weeks

Ingredients:

  • 1 head cabbage (reserve 2 outer leaves, shred the rest)
  • 1 orange (sliced into rounds)
  • 2 green apples (thinly sliced)
  • 2 inches fresh ginger (grated) or 1/4 cup ginger juice
  • 1 tbsp Himalayan sea salt
  • Purified water
  • A wide-mouth Mason jar (1/2 gallon recommended)
  • A reCAP POUR Lid and Fermenter Airlock

How to make it:

  1. In a large bowl, mix the shredded cabbage, apple slices, ginger, and sea salt; don't overdo the apples, since they soften during fermentation.
  2. Massage the mixture with your hands for about 5 minutes to release the brine.
  3. Pack the mixture tightly into your Mason jar, pressing orange slices along the glass for a decorative look (optional).
  4. Fill with purified water until it just covers the contents, leaving 2 to 3 inches of headspace.
  5. Roll the reserved cabbage leaves and place on top to keep everything submerged, using a jelly jar as a weight.
  6. Seal with your reCAP POUR Lid and Fermenter Airlock, and store away from direct sunlight for about 1 month.
  7. Once ready, refrigerate with the reCAP lid on: it'll stay fresh for several months.

Bonus tip: Try the same base method with other flavor combos, like turmeric-carrot, red cabbage & apple, or dill-pickle kraut.

Other related blogs: Health Benefits of Fermented Foods, Easy Sauerkraut Fermentation for Beginners, reCAP Jar-diniera Fermented Vegetables,

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