← All recipes
German · Preserve / ferment
Red Cabbage and Apple Sauerkraut
Finely shredded red cabbage fermented with apple, onion, caraway, juniper and bay, half salted dry and half in brine. The kraut turns ruby and sour, with a touch of fruity sweetness.
- YieldServes 8
- Hands-on1 h 20 min
- Total14 d
- Difficulty
Ingredients
- 900 gred cabbage, finely shredded (about 2 lb), plus a few whole outer leaves
- ½large apple, cored and thinly sliced
- ½medium-large onion, thinly sliced
- ½Mediterranean bay leaf
- 1 pinchwhole caraway seeds
- 1½juniper berries
- 1½ tbsppickling salt, half mixed into the cabbage, half dissolved in the water
- 480 mlwater, 1 quart, for the brine
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.