Swedish Sauerkraut
Discover the vibrant flavors of Swedish Sauerkraut, a delightful twist on the traditional fermented favorite. This tangy recipe combines thinly shredded green cabbage with the natural sweetness of grated apple, and is elevated by fragrant caraway seeds and juniper berries. A hint of sugar balances the flavors, while the fermentation process develops its signature tangy punch. Perfect for beginners in fermentation, this easy, no-cook recipe requires just a few minutes of preparation and 7–14 days of patience to create a probiotic-packed condiment that pairs beautifully with sausages, roasted meats, or as a standalone side. Whether you're exploring Scandinavian cuisine or looking to boost gut health, Swedish Sauerkraut offers a delicious, nutrient-rich addition to your table.
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Recipe Information
Ingredients
- 1 head (approximately 2 lbs) green cabbage
- 1 medium-sized, cored and grated apple
- 2 tablespoons salt
- 1 teaspoon caraway seeds
- 6 whole juniper berries
- 1 teaspoon sugar
- 1 cup water
Instructions
Remove the outer leaves of the cabbage and discard any damaged parts. Slice the cabbage into thin shreds using a knife, mandoline, or food processor.
Place the shredded cabbage in a large mixing bowl. Sprinkle the salt evenly over the cabbage and mix thoroughly with clean hands.
Let the cabbage sit for 10 minutes to soften. Massage the cabbage vigorously with your hands until it starts to release its natural juices, about 5-7 minutes.
Grate the apple and add it to the cabbage mixture. Stir in the caraway seeds, juniper berries, and sugar.
Transfer the cabbage mixture into a clean glass fermentation jar or crock. Press it down firmly to remove any air pockets, using your fist or a wooden spoon.
Pour the water over the top to ensure the cabbage is fully submerged in liquid. If needed, place a clean weight or small plate inside the jar to keep everything submerged.
Cover the jar with a clean towel or cloth and secure it with a rubber band. Leave it to ferment at room temperature (65-75°F) for 7-14 days, depending on how tangy you like your sauerkraut.
Check on the sauerkraut daily to ensure the cabbage remains submerged and to release any built-up gases. If necessary, press it down again and skim off any scum that forms on the surface.
Taste the sauerkraut after 7 days. If it has the desired tangy flavor, transfer it to airtight jars and store it in the refrigerator for up to 6 months. If not, allow it to ferment longer, checking daily.
Nutrition Facts
Calories |
42 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
