Delicious Applekraut : Fermented Foods Recipe from “Cultured” by Cherie Soria

Wednesday Sep 21 | BY |
| Comments (12)

apples for sauerkraut
It’s almost apple time and I can’t wait to make this recipe again!

Every time I think about this recipe my mouth waters…

September and October is apple time in the Northeast U.S. I remember going to pick your own apple farms as a kid and getting fresh cider (and cider doughnuts too!)

This recipe for applekraut will give you a great option to help use the great apples around this time of year and help you “wow” anyone you serve it to as well!

From Cherie:

“This kraut is sensational!

The apple and ginger create a wonderful combination of sweetness and tang. For variety, add spices such as anise seed, curry powder, caraway, or cardamom.

These krauts are easy to make and very health promoting. Use your imagination and see how many great flavors you can create!”

Makes 1 1/2 quarts

1 medium-sized cabbage, finely shredded or ground (reserve several outer leaves and pieces of cabbage to cover the Applekraut)
2 tart, firm apples, peeled, cored, and shredded
1 tsp freshly grated ginger root
1 tsp Himalayan crystal salt


Put the shredded cabbage in a bowl and sprinkle with salt and massage the cabbage until it becomes very juicy. Add the remaining ingredients and mix well. Firmly pack the mixture into a deep glass bowl or crock.

Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer on top.

Fill a clean plastic bag with grains or beans to act as a weight; place it on top of a saucer and put it on top of the leaves. Allow some space around the sides to ensure a good air supply. Cover the top with a clean dish towel.

Place the mixture in a warm, dark closet for 3-4 days. (It will ferment sooner in warmer weather.) Store your Applekraut in a glass jar in the refrigerator. It will last two weeks or more, but it is best eaten soon to ensure live lactobacillus bacteria.

Contributed by Cherie Soria

This recipe is just one of the 70+ found in our new fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” To get your copy today, visit here:

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Candice says:

    My family eats high raw/vegan with me, but I’m the only one who likes fermented food.That’s fine–more for me! I have a kraut obsession and the addition of the apples sounds fabulous!

  2. Dawn says:

    This may seem like a silly question, but what do you do with it? Do you just eat it as a side dish? Does it go onto other foods?

  3. Isabelle says:


    Wondering why it only keeps for 2 weeks? My cabbage kraut keeps for a year or longer!


  4. Mary says:

    THANKS to you and to Cherie, best raw chef ever!!!

  5. Rachel says:

    Dawn – You can eat it as a side if you wish or you can mix it w/ what ever you want. I mix cultured veggies w/ grains, in a salad or w/ chopped veggies. Sauerkraut & kimchi are 2 traditional well known cultured veggies. After they’re cultured they’re usually rather sour & can be strong.

    This recipes sounds tasty I think I’ll give it a try.

  6. Sue says:

    This recipe came just in time, I need to make some more sauerkraut! I love adding different ingredients, so I think the apples and ginger will be a wonderful taste treat!

  7. Anna says:

    Wow this looks yummy. Gotta get the book.

  8. Velda says:

    This looks great. I’m anxiously awaiting my book – and thanks for the addition of the bonuses, Kevin. You are the best!!

  9. JT says:

    Isabelle…..the apple probably wouldn’t do well after two weeks. It may even “wine” a little. Give it a try, I am!

  10. Annette says:

    Would love to make this… do not have a large glass bowl, but do have a stainless steel bowl could I use that instead? Also I am limited on space.. live on a boat, could I just cover this with a towel and place on the table. Don’t have a closet or any dark place to put it. Never make kraut before would this mold staying out? Thanks

  11. nilsholgerson says:

    thank you* can you add ssome picturess?
    please do pictturres instead o videos* i like easy peasy picctures

  12. Anand-Sara Rodda says:

    This sounds so good! However, since I’m on a “no sugar” (even fruits) diet for a short time while I deal with candida, is the sugar in the apples eaten/used up by the fermentation process, so that it shouldn’t be a concern for me?

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