Fruity Cinnamon Kraut

This is a fun and fruity kraut recipe! I love the unique taste that makes this a great cultured veggie to serve with salads, sandwiches, as a topping for dips, and even mixed with hummus. The juice is as powerful as the veggies themselves and you'll love the taste. You can change this up with all kinds of fruit such as strawberries, blueberries, blackberries, etc. Mix it up and have fun!
Course: Appetizer, Side Dish, Snacks
Servings: 1 quart


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  • If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  • Remove the outer leaves of cabbage.
  • Finely shred the cabbage and apple using a food processor or a hand shredder.
  • Juice the orange and set aside.
  • Mix the salt with cabbage and apples, add extra fruit and cinnamon stick in a large bowl. Toss to combine.
  • Pack the cabbage, apples, and extra fruit into the jar.
  • Add the orange juice and Cutting Edge Cultures (or kefir whey) and cover with water, leaving an inch or two at the top
  • Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days. After 6 days, place the container in the refrigerator.
  • Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.


Storage note: This kraut can be kept in a covered airtight jar in the refrigerator for up to nine months.