Sweet and spicy apple sauerkraut is one of those ferments that turns out so beautiful you almost want to line the jars across your counter. The finely shredded cabbage stays crisp, the apples add a natural sweetness, and the jalapeno brings a gentle heat that makes every bite bright and balanced while packed with probiotics that support healthy digestion.
This spicy apple sauerkraut is an easy ferment, perfect for beginners, and a delicious way to take your basic fermented sauerkraut recipe to the next level.
Looking for more sauerkraut flavor variations? Try this traditional curtido recipe or our family’s new favorite: garlic dill sauerkraut.
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Quick Look at This Recipe
- ✅ Recipe Name: Sweet and Spicy Apple Sauerkraut
- ✅ Ready In: 2 Weeks
- ✅ Yield: 64 Servings
- ✅ Calories: 6
- ✅ Tools: Large bowl, kraut pounder, and fermenting vessel.
- ✅ Freezer Friendly: Yes, Once you bring your sauerkraut up to room temperature, the quality of the sauerkraut comes right back, and the probiotics spring back to life.
- ✅ Why You'll Love It: Easy ferment that preps fast and is full of flavor, color, and probiotics.
- ✅ Tip: Use whatever combination of vegetables and spices to suit your taste. The critical thing to remember is that sea salt and correct moisture levels are the most important steps to follow.
What Makes This Recipe Unique?
- Delicious - Fermenting can have an acquired taste for some, and starting with recipes that incorporate a variety of flavors such as fermented cranberry sauce, ginger fermented carrots, fermented asparagus relish, or this apple sauerkraut can help win over the picky eaters.
- Easy - The process of fermenting foods can sound intimidating, but learning the basics of fermentation is even more straightforward than learning the basics of canning.
- Accessible - Supplies for fermentation are minimal, and fermenting can offer a great solution when you can’t find canning supplies. An additional bonus is that fermentation doesn’t heat the kitchen on a hot day!
- Superior Nutrition - When you use fermentation for long-term food preservation, the food becomes easier to digest to absorb the nutrients, and it is full of powerful probiotics.
It’s important to note that I am not a certified medical practitioner. This post is not intended to diagnose or treat, but is for informational purposes only. Please contact your healthcare professional before introducing new herbal and natural remedies into your wellness routine.
⭐ Featured Reader Review
@jmt7472 says, "OMG! I’ve tried another ferment that I tolerated because I know it’s good for me. BUT, I tried this and I love it and look forward to it. YUM! I didn’t have a jalapeño, so I substituted red chili flakes. Thank you!"
Key Ingredients
A full ingredients list, including measurements, can be found in the recipe card below.
- Cabbage - Select a dense medium cabbage weighing about 5 pounds.
- Apple – Choose any apple variety you have on hand.
- Peppers– Red bell pepper adds a sweet flavor profile and a colorful appeal, while jalapẽnos add a nice kick.
How to Make Sweet and Spicy Apple Sauerkraut
Step 1: Inspect the cabbage, and remove any outer leaves of the cabbage that show signs of decay or bruising. Remove a second leaf, keeping it as whole as possible, and set this leaf aside for later.
Homesteading Hack: Once you remove the core, set it aside for the next time you make chicken bone broth. Alternatively, you can add the bruised outer leaves to your compost pile or feed them to your livestock.
Step 2: Finely shred the cabbage by cutting it against the grain. Dice the apples and jalapeño, and grate the fresh ginger.
Step 3: Place shredded cabbage, jalapeño, apples and ginger in a large bowl and sprinkle with the salt.
Step 4: Toss the cabbage with clean hands to incorporate the salt evenly throughout the vegetables. After thoroughly combining the vegetables and salt, allow the cabbage to sit for about an hour to allow the salt to extract the liquid from the cabbage. Your final product should have about ⅓ of the volume as when you began.
Step 5: With clean hands or tongs, transfer the cabbage from the bowl to the Mason jar, packing firmly with your wooden cabbage pounder to remove any air bubbles.
Step 6: Once the cabbage is packed tightly in the jar, you will have leftover juice in the bottom of your bowl. Before adding this to the bowl, place your fermentation weight into the jar, then add the remaining liquid.
Homesteading Hack: If you don't have a fermentation weight, this is where that cabbage leaf comes in. Tear off the soft part of the reserved cabbage leaf and tuck it into the jar on top of the cabbage. This will help weigh it down so the cabbage remains submerged underneath the surface of the liquid. It is critical that all of the cabbage stays under the surface of the liquid, or it will mold. Then, add the remaining liquid.
Step 7: Top off the jar with the remaining cabbage juice, leaving about an inch of room at the top. This will avoid any spillage that may happen during any movement caused by the fermentation process. Cap your jar loosely with a two-part canning lid, but do not seal it tight. Leaving the lid loose will allow gas build-up to escape during the fermentation process.
Step 8: Place your jar inside a dish to catch any overflow of the brine while it is fermenting. Leave on the counter at room temperature for about 7-14 days (give or take, depending on how warm or cool your kitchen is). You should notice the fermentation activity (or bubbling), and the smell will change to sour or acidic.
Storage Instructions
You can store your apple sauerkraut in the jar you prepared it in. Just transfer it to a cool storage place like a root cellar or a refrigerator. If you are patient, this apple sauerkraut tastes the best at the 6-month mark. Once you open your jar of sauerkraut and begin eating it, store it in the fridge until it is gone.
Always use a clean utensil every time you dip into the jar of sauerkraut to avoid introducing bacteria to your entire batch.
Freezing your sauerkraut in an airtight container for up to one year is also an option. Once you bring your sauerkraut up to room temperature, the quality of the sauerkraut comes right back, and the probiotics spring back to life.
Tips for the Best Sauerkraut
There are a few tips that will help you make this the best homemade sauerkraut recipe, including how much salt to use, fermentation conditions, temperature, and customized ingredients. Use this handy chart for reference:
| Parameter | Optimal Condition | Comments |
| Fermentation Temperature | 65-70°F (18-21°C) | Consistent temperature fosters proper fermentation. |
| Fermentation Duration | 3 days to 6 weeks | Varies based on desired flavor intensity. |
| Submersion | Fully submerged under brine | Prevents spoilage and maintains texture. |
| Additional Ingredients | Minced garlic cloves, cilantro, shredded onion, or diced red bell pepper | Optional for flavor enhancement, if desired. |
FAQs
While extremely nutritious, a basic sauerkraut recipe can have an acquired taste. For those who are new to ferments (or picky eaters), adding apples can make sauerkraut more appealing.
Oh yes, absolutely. Apples and cabbage are a cozy fall and winter pairing. The sweetness of the apple balances the earthiness of the cabbage, and it all ferments into something simple and delicious.
For most people, yes. A little bit of raw sauerkraut each day can be a wonderful support for your gut because it’s full of natural probiotics. Just start slow so your system can adjust.
HF Copywriter said:
Sauerkraut loves big, cozy flavors. I like pairing it with apples, onions, caraway, garlic, smoked meats, and even a little homemade mustard. Those warmer, heartier flavors really balance that bright tang in the best way.
Did you try this apple sauerkraut? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Sweet and Spicy Apple Sauerkraut
Equipment
- Large Bowl Stainless Steel
- Wooden spoon or Kraut Pounder
- Half-Gallon Mason Jar or Fermenting Crock
- Cutting Board & Knife Or a food processor. I like this Breville Dicing Kit.
Ingredients
- 1 medium cabbage about 5 pounds
- 2 Tablespoons ginger grated
- 1 small jalapeno Two if you like spicy or red bell pepper for mild.
- 1 medium apple diced
- 3 Tablespoons salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
Instructions
- Inspect the cabbage, and remove any outer leaves of the cabbage that show signs of decay or bruising. Remove a second leaf, keeping it as whole as possible, and set this leaf aside for later.
- Homesteading Hack: Once you remove the core, set it aside for the next time you make chicken bone broth. Alternatively, you can add the bruised outer leaves to your compost pile or feed them to your livestock.
- Finely shred the cabbage by cutting it against the grain. Dice the apples and jalapeño, and grate the fresh ginger.
- Place shredded cabbage, jalapeño, apples and ginger in a large bowl and sprinkle with the salt.
- Toss the cabbage with clean hands to incorporate the salt evenly throughout the vegetables. After thoroughly combining the vegetables and salt, allow the cabbage to sit for about an hour to allow the salt to extract the liquid from the cabbage. Your final product should have about ⅓ of the volume as when you began.
- Toss the cabbage with clean hands to incorporate the salt evenly throughout the vegetables. After thoroughly combining the vegetables and salt, allow the cabbage to sit for about an hour to allow the salt to extract the liquid from the cabbage. Your final product should have about ⅓ of the volume as when you began.
- Once the cabbage is packed tightly in the jar, you will have leftover juice in the bottom of your bowl. Before adding this to the bowl, place your fermentation weight into the jar, then add the remaining liquid.
- Homesteading Hack: If you don't have a fermentation weight, this is where that cabbage leaf comes in. Tear off the soft part of the reserved cabbage leaf and tuck it into the jar on top of the cabbage. This will help weigh it down so the cabbage remains submerged underneath the surface of the liquid. It is critical that all of the cabbage stays under the surface of the liquid, or it will mold. Then, add the remaining liquid.
- Top off the jar with the remaining cabbage juice, leaving about an inch of room at the top. This will avoid any spillage that may happen during any movement caused by the fermentation process. Cap your jar loosely with a two-part canning lid, but do not seal it tight. Leaving the lid loose will allow gas build-up to escape during the fermentation process.
- Place your jar inside a dish to catch any overflow of the brine while it is fermenting. Leave on the counter at room temperature for about 7-14 days (give or take, depending on how warm or cool your kitchen is). You should notice the fermentation activity (or bubbling), and the smell will change to sour or acidic.
Notes
| Parameter
|
Optimal Condition
|
Comments
|
| Fermentation Temperature
|
65-70°F (18-21°C)
|
Consistent temperature fosters proper fermentation.
|
| Fermentation Duration
|
3 days to 6 weeks
|
Varies based on desired flavor intensity.
|
| Submersion
|
Fully submerged under brine
|
Prevents spoilage and maintains texture.
|
| Additional Ingredients
|
Minced garlic, shredded onions, cilantro, or chopped red bell pepper.
|
Optional for flavor enhancement, if desired.
|
- Feel free to add in any other ingredient mix-ins, such as minced garlic, shredded onions, cilantro, or chopped red bell pepper. Some of my other favorite flavor combinations are garlic dill sauerkraut, and this curtido recipe.
- The flavor of sauerkraut continues to deepen and get better over time. If you find after 3 days that your kraut is too salty, just give it more time, and the salty profile will mellow.
- The finer you shred your vegetables, the faster they will ferment.
- Cover the shredded vegetables and let them sit to soften for an hour instead of pounding. The salt will break down the vegetables and do some work for you.
- Always use a clean utensil every time you dip into the jar of sauerkraut to avoid introducing bacteria to your entire batch.
