Red Cabbage and Apple Sauerkraut Recipe

8 March 2016 
By: Katrina

Red Cabbage and Apple Sauerkraut

Here is a yummy, probiotic-rich, easy to make recipe for those fermenting their own vegetables at home. This scrumptious nutrient-rich dish is great as a side dish with lunch or dinner, or perfect in a freshly made pita with poached chicken or roasted vegetables.


  • 2 head red cabbage (reserve 2 of the large outer leaves)
  • 2 tbsp Salt
  • 1 apple
  • 1 sachet caldwell starter culture
  • 1/4 cup water


  • Thinly slice the cabbage with a knife, a mandolin or a food processor.
  • Place in a bowl and massage with salt (about 10 minutes)
  • Grate the apple and add to the cabbage.
  • Measure 1/4 cup water into a small bowl and add the starter culture.
  • Stir gently and allow to sit for 8 minutes (maximum of 10 minutes)
  • While you are waiting, clean your crock pot with HOT soapy water and thoroughly rinse.
  • Place the cabbage / apple mixture into the crock pot and press down firmly.
  • Add the reserved cabbage leaves in the top and place weights on top of the leaves.
  • Press down heavily on the weights until liquid covers the leaves and the weights.
  • If there is insufficient liquid add extra brine (1 cup water to 1 tsp salt)
  • Secure lid and place in a cool environment out of sunlight.
  • Add water around the lip of the crock pot until it’s full to the brim
  • Allow to ferment for 7 days
  • Store in an airtight container


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