Red Cabbage Sauerkraut with Apple and Fennel


1.5kg Red Cabbage (approx. 2 small to medium cabbages) 

40g Coarse Sea Salt

200g Granny Smith Apples

100g Fennel Bulb

100g Onion

10g Fennel Seeds

2 Whole cabbage leaves for the top of the ferment


2L Jar

Canning Funnel (optional)

Fermentation lid (lid with airlock)

Large Bowl


Chopping Board


· Wash and sanitise all equipment. 

· Slice cabbage into ¼ inch thick shreds, thinly slice apple, fennel, and onion.

· Put the cabbage into the bowl and sprinkle the salt over top. With clean hands massage and squeeze the salt into the cabbage. The cabbage will begin to release liquid and become translucent. The cabbage is ready when it is completely translucent, and you can squeeze all the liquid from a handful. Now add the apple, fennel, onion, and fennel seeds. Mix thoroughly.

· Transfer the mixture including the natural brine from the cabbage to the jar. Tamp the mixture down as it is added to the jar. Make sure to force any air pockets out and solids under the brine. Fill the jar leaving 2 inches of headspace.

· Take one of the whole leaves and rinse and fold it to fit into the top of the jar. Cover your Kraut mix with the leaf allowing it to slightly protrude the top of the jar. Add the second leaf if the first doesn’t fully cover and submerge the Kraut.

· Seal the jar with the fermentation lid there should be some light resistance from the cabbage leaf. Place on a plate to catch any overflow.

· Ferment the kraut in a cool place away from direct sunlight for 3 weeks (ideal temp is 18-20*c). Taste after 2 weeks to check the sourness is to your liking. If not sour enough allow to ferment for another week. When the kraut is to your taste, replace the fermentation lid with a regular lid store in the fridge for up to 10 months.


If you don’t have a fermentation lid burp the jar daily.

This sauerkraut is delicious served fresh as a side. If you want to up your game gently fry the kraut in some butter add a few generous dashes of red wine allow to cook on a medium heat till the wine has almost evaporated and serve.

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