There are recipes for sauerkraut that call for an apple or apple juice, what does the apple or juice do to the sauerkraut? Should a tart or sweet apple be used? Should the apple and apple juice be used together? Should the sauerkraut be drained before using the apple juice and apple?
The Chef’s Answer:
I honestly have never made sauerkraut…not a big fan of it. But I looked at several recipes and came to the opinion that it must be used in large part as a flavor element. Most recipes call for the apples to by covered with shredded cabbage and canning salt. My guess is that the sugar in the apple helps jump start the fermentation and also adds a sweetness to the kraut.
I would not use both the whole apple and apple juice. I would experiment with different apples and see which type of flavor you prefer. No recipe I found listed a specific type.
As far as draining it, I can’t answer this question. Some of the recipes I read call for the cabbage to be submersed under the brine and some called for weights to be put on top to press out the liquid as it ferments. Hope this helps and good luck!