Curried Crab Apple Sauerkraut Salad

Go ahead and make a big batch of this recipe. This Sauerkraut Salad will keep in the fridge for a month.



From The Fruit Forager’s Companion
May 2018

Yield: 8 servings

The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green 2018) by Sara Bir shares how to forage, ferment, cook, and bake using ingredients found in your neighborhood.This recipe gives you a probiotic boost with a flavorful twist.

The essence of Oktoberfest. Sauerkraut salads are easy to make, and not enjoyed here nearly as often as they should be. You get all the probiotic benefits of eating fresh kraut in a colorful and multidimensional side dish. It’s fantastic with grilled sausages, or even small bites on its own. The addition of curry powder is a nod to currywurst, the curry-laced ketchup and grilled sausage dish that’s a Berlin street food institution.

Ingredients:

1 1⁄2 cups Crab Apple Chutney
1⁄4 cup light brown sugar

2 tablespoons vegetable oil

1 1⁄2 teaspoons curry powder
3 cups fresh sauerkraut, rinsed and drained

Instructions:

  1. Mix the chutney, sugar, oil, and curry powder together in a medium bowl. Add the sauerkraut and mix until thoroughly combined.
  2. Transfer to a glass quart jar and refrigerate at least 24 hours before serving. This will keep in the refrigerator for 1 month.

Note: If you make your own sauerkraut and whipping up a batch of crab apple chutney is not your thing, you can throw a handful of stemmed and cored crab apples in a new batch along with the cabbage for some color and a little tartness.

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This excerpt is adapted from Sara Bir’s book The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green 2018) and is adapted with permission from the publisher.