Description
This kraut is alive with flavor—sweet apple, gentle jalapeño heat, and a tangy zing that wakes up anything it touches. All you need is cabbage, salt, and patience to unlock the magic of fermentation.
Ingredients
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2 heads green cabbage (4–6 lbs total)
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3–4 tbsp natural salt (1½–2 tsp per lb cabbage)
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2 tbsp caraway seeds (optional)
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1 green apple, julienned
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1 small jalapeño, thinly sliced
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1 tsp mustard seeds
Instructions
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Shred & Prep – Save 2 large outer cabbage leaves. Shred cabbage, removing cores.
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Salt & Massage – Sprinkle salt, massage 5–10 min until limp and brine forms.
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Flavor Boost – Mix in caraway, apple, jalapeño, mustard seeds.
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Pack – Firmly press into clean jars, packing tightly so brine rises above cabbage.
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Submerge – Cover with reserved leaf + weight. Ensure all cabbage stays under brine.
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Ferment – Cover loosely with cloth or vented lid. Store at room temp, 65–75°F, for 10–21 days. Taste after day 10.
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Finish – When tangy and crunchy, remove weight, seal jar, and refrigerate. Keeps for months!
Notes
Use it on hot dogs, burgers, grain bowls, tacos—or eat it straight from the jar for a gut-healthy snack.
- Prep Time: 30 mins