Red Cabbage Apple Ginger Kraut Recipe

October 26, 2017(updated on August 30, 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.

produce for red cabbage apple ginger kraut

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 veg for red cabbage apple ginger kraut

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.

Shredded veg for red cabbage apple ginger kraut in the 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.

A crock filled for red cabbage apple ginger kraut

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.

If you haven’t done so already, make sure to enter the Yaozu 2L Fermenting Crock giveaway I’m hosting! 

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Red Cabbage, Apple, and Ginger Kraut


  • 3 1/2 pounds red cabbage shredded
  • 1 pounds apples shredded
  • 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 if you don't have a crock) 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.
  • 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! Put it into the fridge and enjoy.

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19 responses to “Red Cabbage Apple Ginger Kraut Recipe”

  1. 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. : )

  2. 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!

    • 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.

  3. 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?

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

    • 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.

  5. 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.

    • 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.

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