Apple, Ginger, and Orange Sauerkraut Recipe recipe.

Apple, Ginger, and Orange Sauerkraut Recipe

Recipe icon.
Recipe
February 12, 2020 by reCAP®
  • Prep Time: 25 mins
  • Ready Time: 1 months
Sauerkraut's versatility, health benefits, and easy prep make it a prime choice for fermentation newbies. Not only does this recipe produce delicious 'kraut, but it also brings out the exciting health benefits, traditions, and trivia that come with this sweet and spicy favorite.
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Sauerkraut's versatility, health benefits, and easy prep make it a prime choice for fermentation newbies. Not only does this recipe produce delicious 'kraut, but it also brings out the exciting health benefits, traditions, and trivia that come with this sweet and spicy favorite.

Sauerkraut: Tradition And Health Benefits

Before the days of freezers and refrigeration, foods like sauerkraut were developed as a way to preserve the bounty of summer long into the winter months. In fact, sailors used to pack sauerkraut for long voyages as its high vitamin C content prevented scurvy.

What’s more, sauerkraut is full of probiotics, which are well known to aid in digestion and nutrient absorption. The addition of probiotics is what makes sauerkraut more nutritious than coleslaw or raw cabbage. However, even fermented, you still get the iron and fiber benefits that come with eating leafy greens.

In German culture, eating sauerkraut and pork on New Year's Day is a tradition thought to bring about good luck. Germans considered the pork "lucky" because pigs use their snouts to root around using a forward motion, and on New Year's Day, you should be looking forward. They also thought cabbage symbolized luck as it's green like the color of money.

While it's a delicious New Year's tradition, you don't need to limit your 'kraut consumption to just one day a year. Enjoy sauerkraut with a hot dog at your Fourth of July picnic, or use it like salsa in a wrap.

Other ways to incorporate sauerkraut:

  • Add it to a baked potato instead of sour cream for a healthier topping

  • Swap cheese for sauerkraut on top of a burger

  • Replace the lemon in your favorite hummus recipe with sauerkraut brine for a different twist

  • Add it to mashed potatoes for extra flavor

  • Blend it with cream cheese to make a probiotic dip

  • Add it to soups for a flavorful kick

  • Put it on a sandwich (This is a Pittsburgh favorite).

  • Blend it into salad dressing for a unique taste, or use the brine instead of salt when making homemade dressing.

And of course, one can't discuss sauerkraut without paying homage to the magical way it transforms a simple corned beef sandwich into the great Reuben.

No matter how you choose to enjoy sauerkraut, making it at home is fun and satisfyingly simple. Click here for a beginner’s sauerkraut recipe that omits the apples, oranges, and ginger.

Apple, Ginger, and Orange Sauerkraut Recipe
Recipe icon.
Recipe
February 12, 2020 by reCAP®
  • Prep Time: 25 mins
  • Ready Time: 1 months

Apple, Ginger, and Orange Kraut

Ingredients

  • 1 Head of cabbage, Peel off two outside leaves of the cabbage and set aside. Shred the rest of the cabbage.
  • 1 orange, sliced into rounds
  • 2 Green apples , chopped into thin slices -
  • 2 inches of ginger grated or 1/4 cup of ginger juice
  • 1 tablespoon(s) Himalayan Sea Salt (included in our Fermenting Starter Kit)
  • Pure water
  • 1 Wide mouth Mason jar (A half gallon works well)
  • 1 reCAP Pour lid and fermenter

Instructions

  1. Peel off two outside leaves of the cabbage and set aside. Add the remaining cabbage, apples, ginger and sea salt into a large bowl. Don’t go overboard with the apples. They tend to get very soft when fermented and you want your overall Kraut mixture to stay crunchy!
  2. Use your hands to mix and massage the cabbage mixture for about 5 min. The cabbage will start to breakdown and become wet. This is the brine. Pack the cabbage mixture into a large glass container or mason jar and place the orange slices around the sides of the jar for a decorative look (optional).
  3. Continue to add the cabbage mixture and oranges until there is about 2-3 inches of space from the top and then fill the jar with purified water until it just covers the cabbage.
  4. Roll the cabbage leaves up and place them on top of the mixture. These are used to hold the sauerkraut below the water line. Add the jelly jar as weight.
  5. Add the reCAP POUR lid and fermenter to the Mason jar. Store away from sunlight.
  6. After one month, your Kraut will be ready. Refrigerate after opening. You can keep everything right in the jar to store in the refrigerator with the reCAP POUR lid. The sauerkraut will stay fresh for a couple months.
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