Most people know the classic sauerkraut with white cabbage and caraway seeds, but kraut can actually be varied in many ways. Here is a recipe where the base is white cabbage, but fennel and apple are added to give sweetness and sharpness.
Recipe for green sauerkraut with fennel and apple
The classic sauerkraut with white cabbage and caraway is well-known, but kraut can actually be varied in many ways. Here is a recipe where the base is white cabbage, but fennel and apple are added to give sweetness and sharpness.
You can substitute white cabbage with pointed cabbage if you prefer, and feel free to add a carrot or two if you have some lying at the back of the fridge.
Servings: large jar
Green sauerkraut with fennel and apple
Most people know the classic sauerkraut with white cabbage and caraway seeds, but kraut can actually be varied in many ways. Here is a recipe where the base is white cabbage, but fennel and apple are added to give sweetness and sharpness.
Equipment
- Cutting Board
- Chef'S Knife
- Food Processor
- Bowl
Ingredients
- 1.5 kg White Cabbage
- 2 pcs. Whole cabbage leaves
- 1 pcs. fennel
- 1 pcs. Onion
- 2 pcs. Apples
- 18 gram Salt
- 5 gram Fennel Seeds
Instructions
Get started with fermenting
- Before you start making sauerkraut, you need to scald the jar that the cabbage will go into. Although bacteria are important for fermentation, it does matter which bacteria you invite into your kitchen. Therefore, thoroughly scald the jar – including the rubber seal – and dry it with a clean tea towel.
- Slice cabbage, fennel, and onions thinly, while apples (and optionally carrots) are coarsely grated. Use a food processor if you want to do it quickly. Combine everything in a bowl and add salt and fennel seeds. Massage the mixture so that the vegetables become soft and release liquid. Add more salt if not enough liquid is released. After 10 minutes of massaging, place the mixture into the jar along with the liquid. Place the whole cabbage leaves on top and close the lid. Keep the sauerkraut at room temperature, and not in direct sunlight, for the next 2-4 weeks.
- The kraut is ready to serve when it smells spicy, fresh, and tangy. Discard the whole cabbage leaves when the jar is opened, and store the sauerkraut in the refrigerator. It can stay fresh for several months.
- Pressure builds up in the jar when you make sauerkraut, and this pressure needs to be released. Otherwise, the jar might explode. Therefore, you need to open the jar once a day during the first week to let the air out.
- Also, place the jar in a deep plate while the cabbage ferments. Liquid may seep out of the jar, and in such cases, it is practical to place the sauerkraut on a surface that can catch the juice.
- It may also be necessary to wrap the jar in a sealed bag during the first few weeks. The fermentation process can indeed have a... distinctive smell. Wrapping the jar prevents the smell from spreading throughout the house.
- The classic way to serve sauerkraut is as a side dish to pork, sausages, medister, or eisbein, but why not try something new? Sauerkraut can be eaten in so many ways that the only limit is your imagination – and your taste buds.
- Try the fermented cabbage in a burger or as a topping on a hot dog. The tanginess complements the heavy flavors, balancing the bites, and making you crave another serving. Eat it also as a side dish for omelets and fried eggs, or let it be a healthy filling in crepes, wraps, and salads.