JAZZ™ Apple and Cabbage Sauerkraut

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    Fermenting time: 3-5 days


  • 5 JAZZ™ apples, cut into match sticks
  • 1 green cabbage, shaved thinly
  • sea salt
  • Special Equipment
  • 1 sterilised large glass jar


  • In a non-metal mixing bowl combine the cabbage and apple, weigh on a digital scale. Write down that weight and calculate 3% of it in grams. Weigh out that amount of table salt.
  • Add the salt to the apple and cabbage. Massage the mixture together gently crushing the apple and cabbage. Leave this mixture for 30 minutes then repeat this process. Do this twice more so you have massaged the mixture 4 times. There should be a decent amount of liquid that has now come out for the mixture.
  • Transfer the mixture into the sterilized jar and leave in a dark cool space like your pantry for 3 days. Checking on the mixture every day and opening the top to release the gas caused by the fermentation process.
  • After 3 days, taste the mixture and if it is to your liking shut the lid and transfer to the fridge. If you want more fermentation, funk repeat this process for a couple more days.
  • Once your apple and cabbage sauerkraut is on the fridge you can use it as you please on sandwiches salads etc.

Recipe by Michael Weldon, featured on Farm to Fork.


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