Gingery Apple Cabbage Sauerkraut

a delicious take on sauerkraut
A delicious take on sauerkraut
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8 cups Red cabbage or green cabbage, finely grated or chopped
2 ½ tsp Sea salt
1 cup Daikon radish or radish, thinly sliced
1 Apples large, cored and thinly sliced + chopped into strips
2 tbsp Ginger fresh grated
4 cloves Garlic finely minced or grated

Nutritional information

1/4 cup
Serving Size

Gingery Apple Cabbage Sauerkraut


Gingery Apple Cabbage Sauerkraut is one of my favorite fermented foods to make and eat! This is such a simple recipe, but you do have to tend to the sauerkraut as it ferments. During the process, open the jars once a day to release air. When you open the jars, you should feel some pressure release and see air bubbles. Always make sure that the vegetables are completely covered by the liquid when fermenting.

When making this sauerkraut, make sure you sterilize any equipment you will be using for fermentation, especially the jars. Fermentation may not take place unless you work with sterilized equipment. This is easy to do – start by pouring boiling water over clean jars and lids and leaving to dry completely. Wait for the jars to come back to room temperature before adding ingredients.

To make Gingery Apple Cabbage Sauerkraut, you will need the following ingredients:

Ingridiens for Gingery Apple Cabbage Sauerkraut

Steps to make Gingery Apple Cabbage Sauerkraut


Salt cabbage


Place 8 cups of finely grated cabbage in a large mixing bowl and sprinkle with 2½ teaspoons of sea salt. Massage the cabbage for 10 minutes with clean hands until it starts to soften, shrink in volume and release water. Continue massaging until this happens.


Add remaining ingredients


Add 1 cup of thinly sliced radish, 1 large cored and thinly sliced apple, 2 tablespoons of fresh ginger and 4 minced cloves of garlic. Massage again for 4-5 minutes until thoroughly combined.


Taste and adjust


Taste the mixture and adjust the flavor by adding more salt for saltiness, grated ginger for more zing or garlic for a punchy flavor.


Place mixture in jars


Transfer the sauerkraut mixture to sterilized jars leaving about 1½ inches of space at the top. Press down firmly to pack. If the vegetables aren’t covered by liquid, top up with filtered water until covered.




Seal the jar with a lid and place it in a cool dry place for 4-5 days. The ideal temperature for fermentation is above 65 °F.


Release air daily


Open the jars once daily to release air and press down with a sterilized item such as a spoon or the bottom of a drinking glass to ensure that the vegetables are still completely covered by the liquid.



3-6 months

Cover the jar securely and transfer to the refrigerator, where it should keep for 3-6 months.

This Gingery Apple Cabbage Sauerkraut is delicious and easy to make. Try making this soon and come back to leave a comment with your thoughts.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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