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Long Fermentated Sauerkraut

This is a classic sauerkraut with an added twist.  You won't be able to taste the apple but after a longer fermentation you'll be rewarded with a pleasant mellow kraut.
Author Our Gabled Home


  • 1 head green cabbage
  • 1 medium apple optional
  • himalayan or sea salt


  • Remove outer leaves of cabbage and set aside for later. Shred the cabbage using a mandolin slicer or kitchen knife. 
  • If using, peel and core the apple. Cut into thin strips or grate with a box grater. Add to the cabbage.
  • Weigh the cabbage (and apple). Add 2% of that in sea salt. Mix well.
  • Let sit at room temperature for about one hour or until the cabbage looks moist and glossy.
  • Using a tamper, press the cabbage mixture into mason jars or sauerkraut crock.
  • When the container is almost full, place one or two cabbage leaves on top. Place fermentation weights on top to keep everything submerged.
  • Place a fermentation lid on. Let the vegetables sit in a dark place at room temperature for 3-6 days without opening the jars. Enjoy or let sit for a total of 30 days for maximized probiotics.