Apple celery sauerkraut with rosemary is herbaceous and slightly sweet, perfect on a plate with pork, sausages, or lamb. Celery and apple are both very watery, so expect a good amount of brine. The brine is lovely as a meat marinade, probiotic drink, or salad dressing.
How to enjoy it
grilled pork or lamb chops
roasted chicken or turkey
add crème fraîche, toasted hazelnuts, and lots of parsley to make it a salad
Nourishing ingredients
Apple. Sweet and crisp, which lasts even after fermentation. The addition of apples makes this kraut especially good alongside sausages, pork, and lamb.
Celery. Crunchy and juicy. It makes for extra brine. Save it for some probiotic brine sipping or meat marinating.
Rosemary. It’s what makes this kraut savory and herbaceous, among the sweet apples and crunchy celery.
Minimal tools you may need
Bus tub
1 gallon canning jar and a fermentation weight
1 gallon crock
The process at a glance
Day 1
Wash all your vegetables, bus tub, and fermentation container(s).
Chop the cabbage, apples, and celery. Give a mince to the rosemary. Put the cabbage, apples, and celery into the bus tub and add sea salt.
Massage the salt in with your hands for a couple of minutes. Set aside for 30-60 minutes.
Mix in the rosemary. Taste it for salt. It should taste briny like a potato chip but not so salt that it’s overpowering.
Pack the sauerkraut mixture, including the liquid that has been released, into a jar or crock.
Firmly pack down the cabbage mixture and place your weight.
Let it ferment in a cool spot away from direct sunlight.
Day 2
Day 3
Day 7-21
Check the brine. It may have increased overnight. If it does, pour off extra brine so that it doesn’t overflow. Check it again later in the day to make sure the brine didn’t rise back up. Pour off any extra.
Give it a visual check every day.
Expect to see bubbles rising up through the brine and maybe foam on top.
Give it a visual check every day.
You may notice less activity and no foam or bubbles. This is normal!
Give it a try to see how you like it. More time = more tang. If you want it to keep fermenting longer, place everything back under the brine and keep it at room temp for a few more days. If you’re happy with it, put a label on the jar with the name and date of your ferment. Top the jar with a plastic lid and place it in the fridge.
Apple celery sauerkraut with rosemary
Equipment
- 1 gallon canning jar or ceramic crock
- Fermentation weight
Ingredients
- 4 1/2 lbs green cabbage
- 1 lb celery
- 1 lb apples
- 5-6 tbsp unrefined sea salt
- 1 tbsp fresh rosemary
Instructions
Day 1
- Wash all your vegetables, bus tub, and fermentation container(s).
- Chop the cabbage, apples, and celery. Give a mince to the rosemary. Put the cabbage, apples, and celery into the bus tub and add sea salt.
- Massage the salt in with your hands for a couple of minutes. Set aside for 30-60 minutes. Mix in the rosemary. Taste it for salt. It should taste briny like a potato chip but not so salt that it’s overpowering.
- Pack the sauerkraut mixture, including the liquid that has been released, into a jar or crock. Firmly pack down the cabbage mixture and place your weight.
- Let it ferment in a cool spot away from direct sunlight.
Day 2
- Check the brine. It may have increased overnight. If it does, pour off extra brine so that it doesn’t overflow. Check it again later in the day to make sure the brine didn’t rise back up. Pour off any extra.
- Give it a visual check every day.
Day 3
- Expect to see bubbles rising up through the brine and maybe foam on top.
- Give it a visual check every day.
Day 7-21
- You may notice less activity and no foam or bubbles. This is normal!
- Give it a try to see how you like it. More time = more tang. If you want it to keep fermenting longer, place everything back under the brine and keep it at room temp for a few more days.
Storage
- Once fermented to your liking, put a label on the jar with the name and date of your ferment. Top the jar with a plastic lid and place it in the fridge.
