Apple Sauerkraut with Celery and Black Pepper -

Apple Sauerkraut with Celery and Black Pepper

A tangy and crunchy sauerkraut combining tart apples, crisp celery, and a touch of black pepper, perfect for autumn meals.

Prep Time 15

Total Time 10

Course Condiment, Side Dish

Cuisine Autumn, Fermented

Servings servings

Calories 20 kcal

1 medium head green cabbage (about 2 pounds), finely shredded For a crunchy texture, chill before assembling.
2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced Tart apples keep the sauerkraut bright.
2 stalks celery, thinly sliced
1 tablespoon whole black peppercorns, lightly crushed Adjust amount to taste for heat.
1–1.5 tablespoons sea salt (non-iodized), adjusted to taste Iodized salt can slow fermentation.
1 teaspoon caraway seeds (optional) Adds a lovely flavor.
1 quart-sized jar or fermentation crock and a weight to keep ingredients submerged Ensure everything is clean to prevent contamination.

Rinse and finely shred the cabbage, slice the apples and celery thinly to ensure even fermentation.

In a large bowl, combine cabbage, apples, celery, salt, and caraway seeds if using. Massage firmly for 5–10 minutes until the mixture loosens and releases a briny liquid.

Pack the mixture tightly into a clean quart jar, pressing down so the brine rises above the solids. Add crushed black peppercorns between layers for even distribution.

Cover the jar with a loose lid or fermentation airlock and leave it at room temperature (65–72°F) out of direct sunlight. Taste after 3 days; typical fermentation takes 5–10 days.

Once satisfied with the flavor, transfer the jar to the fridge. The sauerkraut will continue to mellow for a few weeks.

For variations, try adding a small chopped chili for a spicy version, or serving with gluten-free bakes. Storing in the fridge prolongs freshness.

Serving: 1gCalories: 20kcalCarbohydrates: 5gSodium: 300mgFiber: 1gSugar: 1g

Keyword Apple, Fermentation, Sauerkraut

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