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Lemon Apple Sauerkraut

Print Recipe
Bright, crisp, and gently tangy, this lemon apple sauerkraut stays fresh and lively instead of heavy or deeply funky. Lemon keeps the finish sharp, while apple softens the edge and adds a little sweetness.
Prep Time 15 minutes
Servings 2

Ingredients

  • 1 green cabbage about 900 g
  • 1 crisp apple julienned
  • 22 g kosher salt
  • zest of 1 lemon
  • juice of 2 to 3 lemons

Instructions

  • Thinly slice the cabbage and julienne the apple.
  • Add both to a large bowl and sprinkle over the salt.
  • Massage firmly for 3 to 5 minutes, until the cabbage softens and releases liquid.
  • Stir in the lemon zest and lemon juice.
  • Pack the mixture tightly into clean glass jars, pressing down so the vegetables stay submerged. Leave about 2.5 cm of headspace.
  • Cover loosely or use a fermentation lid and leave at room temperature, out of direct sunlight.
  • Press the vegetables down daily to keep them submerged.
  • Taste after 3 days. Once the kraut is bright and lightly tangy, seal and refrigerate.