Green Apple and Carrot Minute “Sauerkraut”

Yeah yeah yeah…

I know what you’re thinking.

Well, OK. You might not be thinking it just YET, but you will soon enough!

You’ll be looking a the recipe, checking out the instructions and go:

- WHAT? Sonia, c’mon! This needs to sit on the counter for hours, yet you dare call it a “MINUTE” sauerkraut?

Well… er… yes. I do!

But hey, hear me out! Considering that real sauerkraut takes weeks, if not months to make, a couple of hours seems like mere minutes in comparison, doesn’t it?

And I’m telling you, if you are craving sauerkraut in a pinch, this will VERY MUCH do the trick.

Granted, it doesn’t have all the health benefits that true fermented cabbage has, but I still think it beats a lot of the ready made stuff that you can find in most food stores! More often than not, that stuff hasn’t even been fermented either, anyway! It’s only been sitting in salted vinegar to make it look like it’s been fermented.

Hmpft!

So until I finally get to make my very own sour cabbage at home, I think that this will be a very good alternative for me.

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Oh, and of course, when I DO make the real thing, I will be taking tons of pictures and taking tons of notes so that I can share with you guys.

OOOOH! I CAN’T WAIT!!!

But, seeing as how I want to get my hands on somewhere in the neighborhood of 40 pounds of cabbage to get a REAL batch started, I *think* that I will wait until cabbage is in full season and can be purchased for mere  pennies a pound… Not only will it make it a lot cheaper to get sauerkraut on my table if I wait, but the finished product will also be that much tastier.

Eat with the seasons, right?

Right!

Until then, I’ll stick with good ole slaw to curb my seemingly insatiable appetite for cabbage…

Or… I’ll make more of this “minute” kraut!

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Start with roughly 2 pounds of shredded cabbage.

FINELY shredded cabbage.

I strongly suggest you use a mandolin to get the job done, but it’s not absolutely necessary…

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Pour 3 cups of boiling water mixed with 1 cup of apple cider vinegar.

You could totally use white wine vinegar or white balsamic vinegar, but I find the apple cider conveys a great, sweet flavor to this.

Plus, it totally complements the Granny Smith matchsticks that we’re gonna add later!

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Drain and squeeze out as much of the liquid as you possibly can.

Doesn’t this look like sauerkraut to you?

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Add the rest of the ingredients, mix well and enjoy!

Easy enough for ya?

Green Apple and Carrot Minute Sauerkraut

Yield: Serves 4

Nutritional Information based on 1 of 4 servings

Green Apple and Carrot Minute Sauerkraut

INGREDIENTS

    Part I
  • 900g cabbage, finely shredded
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 tsp Himalayan or unrefined sea salt
  • Part II
  • 2 granny smith apples, finely julienned
  • 1 carrot, peel on, finely grated
  • Freshly cracked black pepper to taste

INSTRUCTIONS

  1. Bring water, salt and cider vinegar to a boil; Pour over shredded cabbage, cover loosely and let that sit at room temperature for 3-4 hours.
  2. After cabbage has nicely wilted, strain it through a fine mesh sieve and squeeze it real good to get as much moisture out as possible.
  3. Transfer back to mixing bowl, add julienned apple, grated carrot and cracked pepper.
  4. Mix to combine and serve immediately or chill for a few hours to allow flavors to combine.
  5. This “sauerkraut” will keep in the fridge for a couple of days.
http://thehealthyfoodie.com/green-apple-and-carrot-minute-sauerkraut/

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

Care for a bite? 

Green Apple Minute Sauerkraut | by Sonia! The Healthy Foodie

 

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Comments

  1. Paulette Ask says

    Oh my gosh! I am so excited! I love saurkraut and can’t wait to try this. I have my grandmother’s recipe to make my own, but I remember that smell in her basement whenever she had a batch going. Since I don’t have a garage, let alone, a basement, I just can’t bring myself to making any.

  2. Becca says

    OK, I have to say, I made this, and it is pretty bland. The cabbage never really wilted– I had to actually cook it some, to get it to wilt just a little, and then had to add a lot of extra seasonings to get it to taste like anything more than just a bowl of cabbage. The vinegar really doesn’t add much flavor…maybe if it sat a LOT longer, it would be better. But, I did end up with some yummy slaw-like substance when it was all said and done!

    • says

      I’m sorry to hear you feel that way, Becca. But I’m also very surprised to hear you say that the cabbage didn’t wilt! Mine wilted almost instantly, I let it sit that long mostly so that the cabbage would have time to absorb some of the flavor from the salt and vinegar. Did you shred it really super finely? Also, I don’t think that cooking the cabbage was the best option, as cabbage tends to lose a lot of its flavor after it has been cooked; that probably contributed to the overall blandness of your dish.

      Again, sorry to hear that this recipe didn’t work out for you.

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