Condiments & Extras
Lemon Apple Sauerkraut
Prep
15 Minutes
Bright, crisp, and gently tangy, this lemon apple sauerkraut stays fresh and lively instead of heavy or deeply funky. Lemon keeps the finish sharp, while apple softens the edge and adds a little sweetness.
Ingredients
- 1 green cabbage, about 900 g 1 crisp apple, julienned 22 g kosher salt zest of 1 lemon juice of 2 to 3 lemons
Instructions
- 1Thinly slice the cabbage and julienne the apple. Add both to a large bowl and sprinkle over the salt. Massage firmly for 3 to 5 minutes, until the cabbage softens and releases liquid. Stir in the lemon zest and lemon juice. Pack the mixture tightly into clean glass jars, pressing down so the vegetables stay submerged. Leave about 2.5 cm of headspace. Cover loosely or use a fermentation lid and leave at room temperature, out of direct sunlight. Press the vegetables down daily to keep them submerged. Taste after 3 days. Once the kraut is bright and lightly tangy, seal and refrigerate.
Best Served With
sausages, roast chicken, pork, or sandwiches
Cook's Note
Shred the cabbage evenly, massage it with salt and pack it tightly in the jar; weight it down so the cabbage stays submerged under 1–2 inches of brine, which protects it from air and mold during fermentation.
Why This Recipe Works
Apple adds sweetness and crunch, while lemon keeps the ferment bright and clean. The result is a lighter sauerkraut that cuts through rich food without overwhelming the plate.
Make It Yours
Swap the apple for pear or quince. Add caraway seeds or black peppercorns. Use Meyer lemon for a softer citrus note. Add chili flakes for gentle heat. Slice the cabbage slightly thicker for more crunch.