Apple Caraway Sauerkraut

March 25, 2020 (Last Updated: March 26, 2020)
Apple Cabbage Sauerkraut

One thing that we don’t run out of at my house is homemade sauerkraut. We eat it so often that it’s nice to have a little variation of flavor sometimes. Sauerkraut is also abundant in live probiotics that will keep your immune system strong. This apple caraway sauerkraut turned out to be one of the best krauts I’ve made, so I had to share it with you.

What You Will Need

  • 1 Quart jar or crock
  • Sea salt
  • Large head of cabbage
  • An apple
  • A lemon
  • Caraway seeds
  • Tamper, or similar object for smashing

How to Make Apple Caraway Sauerkraut

Begin by removing the core and slicing the cabbage into thin strips. There is no right or wrong way to do this, it all depends on your personal preference. You can even use a mandolin for this part. Mandolins can make life much easier for preparing larger batches.

Homemade Sauerkraut cutting into strips

Transfer the sliced cabbage to a large bowl, and sprinkle with the sea salt. Allow the cabbage to sit for 15 minutes. The salt will make it sweat and help break down the cell walls.

Homemade Sauerkraut Adding the salt

Dice your apple and add to the bowl along with the remaining ingredients.

Begin mashing your sauerkraut with a tamper or similar object. The first time I made homemade sauerkraut I didn’t have a tamper. I improvised and used a meat tenderizer. You do not need any fancy tools.

Rotate between mashing and massaging the cabbage with your hands. This will allow the juices to release.

Homemade Sauerkraut pounding the kraut with a tamper

When enough of the juices have released and the cabbage has a limp and soft texture, you are ready to pack your sauerkraut into a jar.

Homemade Sauerkraut creating a brine

Pack the cabbage tightly into a quart jar a little at a time. This part might get a little messy!

Homemade Sauerkraut packing into a quart jar

Once you have packed the sauerkraut into your jar, pour in the remaining brine so that it is completely submerged. It’s important that the cabbage is not exposed to air during the fermentation process to prevent the formation of mold.

You can use a fermentation weight, a zip-lock bag filled with water, or even the core from your head of cabbage to weigh it down. Get creative! I’ve even used a rock as a weight.

Place the jar lid on top, and close loosely.

Allow your apple caraway sauerkraut to ferment for 1-2 weeks, testing for a nice smell and flavor. Enjoy with sausages, on a sandwich, or as a probiotic snack.

Using a Crock?

Using a fermentation crock or other vessel to make your apple caraway sauerkraut? Pack it in the same way you would in a jar and use a plate or fermentation weight to hold the sauerkraut below the brine.

Apple Cabbage Sauerkraut

If you would like a basic recipe for sauerkraut, try my simple homemade sauerkraut recipe.

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Apple Cabbage Sauerkraut

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By Curie Ganio
Prep Time: 20 min Cooking Time: 7-14 days

A sweet and tangy sauerkraut recipe made with apples and a hint of lemon and caraway.


  • 1 Head of Green Cabbage
  • 1 Apple (green apples are recommended)
  • 1/2 Lemon (juiced)
  • 1 Tbsp Sea Salt
  • 1/2 tsp Caraway Seeds



Remove the outer leaves of the cabbage and discard them.


Rinse, then cut out the core and cut into quarters.


Shred the cabbage into thin strips using a knife or mandolin and transfer to a large bowl.


Sprinkle the salt over the cabbage and allow it to sit for 15 minutes.


Remove the core from the apple and dice.


Add the diced apples and caraway seed to the bowl.


Using a tamper or other solid object, begin rotating between pounding the cabbage down, and then massaging with your hands until it becomes wet and limp and enough juice has been released to form a brine.


Transfer to a quart jar or crock and pack it down tightly in layers.


Pour in just enough brine to cover the cabbage and use a weight to hold it down below the brine. Be sure to leave at least 1-inch of air at the top of the jar (you can buy a fermentation weight or simply fill a zip-lock bag with water and use as a weight).


Loosely cover the top of the jar with a lid.


Allow fermenting for 1-2 weeks on your countertop, out of direct sunlight.


Briefly remove the jar lid once daily to allow the sauerkraut to release pressure.


When the desired flavor has been reached, remove any cabbage that has floated above the brine and discard.


Serve with sausages and other foods or eat directly from the jar as a snack.


This recipe can be made in larger batches. Salt amount can be adjusted depending on preference.

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