Sauerkraut with Apples

1. 1 White cabbagepack 1.2 kg ≈ $2.40 1.6 kg
2. 2 Carrots≈ $1.50 per kg 160 g
3. 3 Apples≈ $3.50 per kg 250 g
4. 4 Saltpack 1 kg ≈ $0.90 34 g
5. 5 Sugar 15 g
6. 6 Bay leaves 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage and grate the carrot² on the coarse side of a grater. Cut firm tart apples³ (Antonovka) into wedges and remove the cores.

2. Wash a 3 l jar and scald it with boiling water.

3. Mix the cabbage and carrot² with 34 g salt⁴ (about 19 g per kilogram) and sugar, then knead by hand for 5 minutes until juicy.

4. Layer in the jar: cabbage with carrot², apple³ wedges, bay leaf, and repeat to the top. Pack down firmly, leave 4–5 cm below the neck, and place a weight on top.

5. Set the jar on a tray at 18–22 °C for 3 days. Pierce the cabbage to the bottom 3–4 times each day with a stick and skim off any foam.

6. When the cabbage tastes pleasantly sour and the apples³ taste slightly tart, cover with a lid and move to a cold place (0–5 °C).

7. Store for up to 3 months, keeping the cabbage covered with brine; keep an opened jar in the refrigerator for up to 3 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.