Red Cabbage Apple Ginger Kraut Recipe

October 26, 2017(updated on November 3, 2021)

An approachable, easy going sauerkraut, this red cabbage apple ginger kraut fits the bill for anyone in the market for a mellow, delicious ferment.

Two heads of red cabbage, two large apples, and two fingers of fresh ginger

I spent a goodly amount of time pondering what I’d make in my Yaozu 2L Fermenting Crock for its maiden voyage. First I considered a basic batch of kraut (but I already have multiple jars that I’m working through). I thought about kimchi (but again, there’s a surplus in the fridge). Eventually, I settled on the combination of red cabbage, apples, and ginger.

Quartered cabbage for red cabbage apple ginger kraut

At least three days out of seven, I eat some kraut for breakfast. And while I enjoy spicy, garlicky, pungent cabbage with my eggs, sometimes I’d like a slightly gentler ferment to have alongside a piece of toast or some oats. This bright pink red cabbage apple ginger concoction, made just a little bit sweet with the apples, seemed like it would fit the bill.

Shredded red cabbage, apples, and ginger in a large metal bowl.

This is an incredibly quick kraut to prep, particularly if you have a food processor to help with the slicing. I fitted my wide mouth Magimix with the slicing blade and ran the cabbage through in less than a minute. I swapped in the shredding blade and made quick work of the apples and ginger.

The shredded cabbage, apples, and ginger, salted and packed into a fermentation crock.

Once all the produce was prepped and in my biggest mixing bowl, I added 2 1/2 tablespoons of salt, mixed it in well and let the whole thing sit for about half an hour. If I wanted to get the cabbage into the crock more quickly, I could have worked and kneaded it to speed things along, but I had the time and so let it wilt under the influence of the salt.

The fermentation crock with the weights put into place.

Half an hour later, the cabbage had released a whole bunch of liquid and was ready to go into the crock (which I’d washed earlier in warm, soapy water). When it was all in the crock, I tucked a couple of large leaves in on top of the shreds, and used the weights to keep things tamped down. Then I filled up the water channel about half way, set the lid on, and put the whole thing on a plate in case there was any leakage.

It’s been bubbling on my dining room table (since it’s a ceramic crock, there’s no worry about sunlight). I’ve already snuck a taste and even young and half-fermented, and it’s delicious. Perfect for eating alongside breakfast.

Read on for the red cabbage apple ginger kraut recipe!

4 from 1 vote

Red Cabbage, Apple, and Ginger Kraut

Servings: 2 quarts


  • 3 1/2 pounds red cabbage, shredded
  • 1 pounds apples, shredded (no need to peel the apples)
  • 4 ounces peeled ginger, shredded
  • 2 1/2 tablespoons kosher salt


  • Combine the cabbage, apples, ginger, and salt in a large bowl and rub them together until you have a goodly amount of liquid in the bowl. Or let them sit until soft and liquidy.
  • Pack the wilted veg into a crock or a wide mouth jar that can hold at least a half gallon a handful at a time. Press each layer down firmly. If you push it all in at once, you won't get it all in.
  • Once you have all the veg into the jar, weigh it down with pickling weights. If you don't have pickling weights, find a small jar that can fit inside your jar or use a plastic ziptop bag filled with water.
  • Set the crock/jar on a plate. Cover it and place it somewhere that’s out of direct sunlight.
  • Check the kraut every couple of days and push it back down if it expands.
  • When it tastes tangy and good, it's done! This can take anywhere from 10 days to three weeks. Put it into the fridge and enjoy.

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22 thoughts on "Red Cabbage Apple Ginger Kraut Recipe"

  • Sounds so so good. I am going to try this when I get home in a few days. Keeping my fingers crossed for the fermenting crock. : )

  • Hi! I just made this a couple of days ago as my first ever fermentation and I was wondering how long before yours was done? I know it’s to taste but I’d like an idea to go on. Thanks!

    1. Take your first taste after about a week. If you like it as it, into the fridge it goes. If you want it to be a little tarter, let it go a couple days more. It’s really all about what ends up tasting good to you.

  • can this be canned? i’m sure it would kill the probiotic properties of it, but the flavor should remain intact. thoughts and/or guidance?

  • Purple kraut is my favorite. ????
    I use:
    1 head purple cabbage
    1 large beet
    1 apple or pear
    1 red onion
    Garlic, ginger, salt

    1. You wouldn’t want to leave this recipe out to ferment for three weeks. It would be over-fermented by the time you get home.

  • I have started this five days ago and may have seen a few tiny bubbles nut not the lively bubbling you describe. No off smell or sliminess, just no visible fermentation. Now my kitchen is pretty cool, I am reluctant to move it to amother room with a fireplace where the temperature is way above 75 degrees. Should I do that or is it OK to leave where it is and wait it out? Thanks.

    1. Things ferment much more slowly in the winter. I would suggest you give it a few more days before relocating it. I have a ferment currently going in my kitchen that took several days longer than expected to show signs of fermentation, simply because of the colder weather.

    1. I’ve updated the recipe to address your questions. I used a 2 liter crock. I don’t typically peel anything when making ferments because so much of the bacteria that aids in fermentation is on the skin of the fruit/veg, and it ferments for anywhere from 10 days to three weeks. That depends a lot on the temperature of the place where you have it fermenting. If it’s on the cool side, it will need to ferment for longer. If it’s quite warm, the time will be much shorter. You need to taste it every couple of days to judge.

  • 4 stars
    Excited, I just made it, had to use a little bit of green/white cabbage to top up the amount & I put in a little of the batch of the previous lot of saurkraut-it’s very pretty!

    I have been meaning to get more adventurous with the ingredients of my saurkraut, so this was a great reminder to actually do that!

    Thanks for sharing the recipe!
    (It’s hard to rate accurately at this end of the process, but I reckon it is going to be good!)