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Enjoy a tart salad with this recipe using sauerkraut and crab apples.
Photo by Sara Bir
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Learn how to forage and cook with fruit found in your neighborhood in Sara Bir’s “The Fruit Forager’s Companion”.
Cover courtesy Chelsea Green
Ingredients
- 1 1/2 cups Crab Apple Chutney
- 1 1/4 cup light brown sugar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons curry powder
- 3 cups fresh sauerkraut, rinsed and drained
Directions
- Mix the chutney, sugar, oil, and curry powder together in a medium bowl. Add the sauerkraut and mix until thoroughly combined.
- Transfer to a glass quart jar and refrigerate at least 24 hours before serving. This will keep in the refrigerator for 1 month.
- 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.
- 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.
