Go Back
Print Recipe

Sauerkraut with Apples and Carrots

This probiotic-packed homemade sauerkraut is crunchy, tangy, and perfectly spiced with cumin and coriander. Plus, the natural sweetness from apples and carrots makes it absolutely irresistible!
Course: Appetizer, Salad
Cuisine: Eastern European, German, Ukrainian
Keyword: crunchy fermented cabbage, crunchy Sauerkraut, fermented cabbage, fermented cabbage recipe, homemade fermented cabbage, homemade sauerkraut recipe, how much salt sauerkraut recipe, how to make homemade sauerkraut, Sauerkraut, Sauerkraut recipe, Sauerkraut recipe crock, sauerkraut recipe easy, sauerkraut recipe fermented, sauerkraut recipe for gut health, sauerkraut recipe no vinegar, sauerkraut recipe without vinegar, sauerkraut recipe without weights, sauerkraut salt ratio, sauerkraut with apples, sauerkraut with carrots, traditional sauerkraut recipe, Ukrainian fermented cabbage, Ukrainian Sauerkraut, what to add to sauerkraut recipe

Ingredients

  • 2 lbs medium head of green cabbage finely shredded
  • 1 large apple cored and julienned
  • 1 medium carrot grated
  • 1 ¼ tbsp non-iodized salt 23 grams
  • 1 tsp coriander seeds
  • 5 whole black peppercorns

Instructions

Step 1: Prepare the Ingredients

  • Remove and discard any damaged outer leaves of the cabbage
  • Finely shred the cabbage and place it in a large mixing bowl.
  • Thinly slice the apple and grate the carrots, then add them to the cabbage.

Step 2: Massage the Vegetables

  • Sprinkle the salt over the cabbage mixture.
  • Using clean hands, massage the salt into the cabbage for about 5 minutes. This helps draw out moisture and create a natural brine.
  • Add peppercorns and coriander seeds. Then mix well.

Step 3: Pack the Jar

  • Transfer the cabbage mixture into a clean, sterilized glass jar, pressing it down tightly as you go.
  • The natural brine should rise to the top
  • Optionally Weigh it down with a small glass or fermentation weight.

Step 4: Fermentation

  • Loosely cover the jar with a paper towel or a clean cloth secured with a rubber band or mason jar band.
  • Let it ferment at room temperature (65-75°F) for about 5-7 days.
  • Check daily, pressing down to ensure everything stays submerged and releasing any built-up gases.

Step 5: Store and Enjoy

  • Once fermentation is complete, store the sauerkraut in the refrigerator or another cool, dark place to slow fermentation and preserve its crunch. Ideally, keep it at or below 50°F (10°C). A fridge set to 32–40°F (0–4°C) works best for long-term storage.