My long-time friend Scott from Paleo Heretic is here today with an awesome recipe for Red Cabbage and Apple Sauerkraut. I’ve personally tasted this probiotic-fueled kraut and I can vouch for how delicious it is. He’s practically Sandor Katz reincarnated. Don’t forget to drop by his website and tell him I sent you!
Sauerkraut is my favorite pro-biotic food. It works as a side for breakfast, lunch, or dinner, and is one of the easiest ferments to make. From talking around with people in the paleo world, I’ve found that the biggest reason people haven’t tried making their own kraut is that they tried the traditional German style sauerkraut popular in the US as kids, didn’t like, and so they never bothered with it.
Now, I happen to love traditional style kraut but even I get sick of it after a while and what people need to realize is that there are an almost endless variety of sauerkrauts that cater to any particular taste and preference, from the tangy taste of kimchi, to the hot and spicy Salvadorian curtido to the relatively sweet red cabbage and apples recipe described here. So don’t let an aversion to the traditional style turn you off from the wonderful world of kraut. I guarantee you that somewhere out there is a recipe for you. You just have to find it.
The apples provide the primary sweetness in this recipe. I prefer Fuji but any sweet apple will do. The carrots and onion help add balance. The recipe would work with green cabbage, but I prefer red not just for the beautiful purple-pink brine, but also the unique health benefits. The deep purple color of red cabbage is comes from phytochemicals that are believed to have anti-cancer properties.
Depending on the size of your cabbage and other veggies, the following recipe should fit well in a 2 liter Fido Jar. I always do my Sauerkraut ferments in Fido jars because it is the easiest, cheapest, and most full-proof way of fermenting sauerkraut. If you have a bit left over, saute it up as a delicious side dish.