Apple Orchard Sauerkraut

How to Make Apple Orchard Sauerkraut~Chef and a Baker
Amazingly simple and super healthy, fermentation takes advantage of beneficial bacteria by turning sugar into lactic acid. This sauerkraut has a mellow sour flavor with a crunchy and crisp texture. This style also known as lacto~fermentation provides all of the probiotic benefits for stomach health, and they taste great!
Orchard Sauerkraut
Prep time
Cook time
Total time
This sauerkraut has a mellow sour flavor with a crunchy and crisp texture
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 6
  • 4 pounds Napa cabbage, shredded with Cores and outer leaves removed
  • 2 tart or granny Smith apples finely sliced with skin on
  • 3 tablespoons of sea salt or real salt
  • 1 tablespoon caraway seeds
  • 2 tablespoons pink peppercorns
  • ½  cup of beet juice
  • 2 grape leaves
  1. Mix the cabbage, apple, sea salt, caraway seeds, peppercorns, grape leaves and beet juice in a large bowl
  2. Mix well, working the salt thoroughly into all the cabbage drawing out all of the moisture of the cabbage
  3. Once the cabbage begins to wilt, squeeze out all of the excess liquid, repeat as necessary several times
  4. Add the contents to a large ceramic container and press down packing everything firmly, keep pressing down until the cabbage is completely submerged by the liquid
  5. Cover and set out at room temperature for at least one month tasting it every few days, removing any scum or film that has formed on the surface
  6. Once the sauerkraut has reached a great flavor remove from the crockpot and transfer to a container
  7. It will stay delicious and edible for six months!
Chef and a Baker
Chef and a Baker

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