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Apple celery sauerkraut with rosemary

Sweet, crisp, and herbaceous, this unique sauerkraut is great with pork, sausages, and lamb.

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.

Notes

Add black pepper instead of rosemary. Pepper will balance out the sweetness from the apples and celery. Taste it before you pack it into jars or a crock.
Use a fermentation weight. These sit right on top of the vegetables to keep them underneath the brine. They’re a simple and non-toxic way to do fermentation at home. You could also use a fermentation device, like Kraut Source.
Ferment in a ceramic crock. These are best for big batches and families. 
Watch for signs of fermentation. This usually starts on day 2 and peaks on day 3. You might see foam at the top or bubbles rippling through the brine. This is a good sign! It means healthy bacteria are there doing their job. 
Save the brine! For a potent probiotic punch, sip the brine with lunch. You can also use it in place of vinegar in your favorite salad dressing or use it as a meat marinade.