Sauerkraut with Orange, Apple & Ginger

I got a really bad dose of the flu recently. Since I just couldn’t shake it I went to theSauerkraut with Orange, Apple & Ginger doctor who recommended a dose of antibiotics. I hate taking antibiotics but it was a case that I just had to. Antibiotics wipe out all the bacteria in your gut – the good and bad bacteria. As a result I have been busy reinocculating my gut with good bacteria and enjoying Sauerkraut with Orange, Ap
e & Ginger!

Sauerkraut is great for gut health – it is packed full of probiotics, vitamin B & E.  It is cabbage mixed with salt so the natural cabbage juices are drawn out creating a brine. The cabbage is left submerged in the brine for at least a week. Bacteria on the cabbage leaves begin to grow and ferments the cabbage.  This results in delicious, tangy sauercraut which is extremely nourishing.  When eaten the pro-biotics go on to grow in our gut, which is just what we want for gut health.

I love the tangy taste sauerkraut as a side dish with dinner or in a salad. I really like it in sandwitches. You can try my Basic Sauerkraut recipe or my Pineapple Tumeric Sauerkraut.

This time I decided to try something new, Sauerkraut with Orange, Apple & Ginger!

1 Head of FinelyShredded Cabbage
1 tablespoon of sea salt
4 apples grated
2 oranges chopped really small
2 inches of freshly grated ginger


  1. Before you shred the cabbage be sure to take off about 3 the outer leafs. These will be used to keep your sauerkraut under the brine solution after packing into the jars.
  2. Mix cabbage, orange, apple, ginger and salt together in a large mixing bowl. Squeeze the cabbage mixture and salt together with your hands. Leave for 15 minutes and then repeat the squeezing.
  3. When the cabbage has become limp and releases its juice i.e. the brine, transfer it to a steralised kilner jar.
  4. Pack the cabbage mixture into the kilner jar as tightly as you can, eliminating air bubbles. I use a potato masher to push the cabbage down.  The cabbage mixture should be completely submerged in the brine.
  5.  If there is insufficient liquid then make a brine (sea salt dissolved in boiled water, cooled) however most times I find there is enough liquid. If using red cabbage I find it doesn’t seem to have as much liquid and I usually have to make a brine.  I recommend using very fresh cabbage as it will have a higher water content.
  6. Use the outer leaves of the cabbage to cover the top of the sauerkraut in the jar.  How to make Sauerkraut2
  7. Then put a small jar or ziploc bag with marbles on top of the whole cabbage leaf. This weight will help to keep the sauerkraut submerged in the brine.  How to make Sauerkraut
  8. Losely cover the jar with a lid or cover with some muslin and secure with an elastic band.  This keeps bugs and  debris out.
  9. Allow the sauerkraut jars to sit in a cool dark room/cupboard for at least 3 days and up to 6 months.
  10. Every few days check the sauerkraut. Push the jar/bag of marbles down to ensure the sauerkraut stays submerged in the brine.  You can also taste it to see if it is done to your liking.
  11. Once you are happy with the tartness of the Sauerkraut then remove the cabbage leaves, jar/bag of marbles, muslin etc transfer to the fridge where it can be kept for at least 6 months and up to 1 year.
  12. Enjoy Sauerkraut with Orange, Apple & Ginger!

Note: if you notice some scum growing on the top, don’t worry, just wipe it off.

Email me at if you have any questions.

How to make Sauerkraut3