How to Make Sauerkraut and Apple Galette: A Flavorful Journey for Your Taste Buds

Have you ever experienced the delightful tang of sauerkraut paired with the sweet and comforting taste of apple galette? It’s a match made in culinary heaven, and the best part is, you can recreate this symphony of flavors right in your own kitchen!

This article will guide you step-by-step on How To Make Sauerkraut And Apple Galette, two seemingly different dishes that complement each other perfectly. Whether you’re a seasoned fermenter or a curious beginner, this recipe is approachable and sure to impress. So, put on your apron, and let’s embark on this delicious adventure!

Unveiling the Magic of Sauerkraut and Apple Galette

Sauerkraut, a fermented cabbage delight, has graced tables for centuries, adding a tangy punch to meals. Its origins can be traced back to ancient China, where it was made with rice wine. Over time, it journeyed westward, becoming a staple in European cuisine.

And then we have the apple galette, a rustic and free-form French tart that beautifully showcases the natural sweetness and delicate texture of apples. This dessert is all about embracing imperfection; its charm lies in its rustic edges and the way the apples peek through the golden crust.

Together, sauerkraut and apple galette offer a delightful dance of flavors and textures – the tangy sauerkraut cuts through the sweetness of the galette, while the buttery crust complements the crunchy fermented cabbage.

Ingredients You’ll Need:

For the Sauerkraut:

• 1 medium head of green cabbage (about 2 pounds)
• 2 tablespoons sea salt (non-iodized)
• Optional: 1 tablespoon caraway seeds, 1 teaspoon juniper berries, or a few peppercorns for added flavor

For the Apple Galette:

• For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the Filling:
  • 4 medium apples, such as Gala, Honeycrisp, or Fuji
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 egg yolk, beaten with 1 tablespoon of water, for egg wash
  • Sugar for sprinkling

Tools of the Trade:

• Large bowl
• Sharp knife
• Cutting board
• Jar or crock for fermenting (1-quart size or larger)
• Weight to keep the sauerkraut submerged (a smaller jar filled with water works well)
• Cheesecloth or clean kitchen towel
• Rubber band
• Food processor or pastry cutter (optional for the galette crust)
• Rolling pin
• Baking sheet
• Parchment paper

Let’s Get Fermenting and Baking!

Making the Sauerkraut:

1. Prepare the cabbage: Remove any wilted outer leaves from the cabbage. Quarter the cabbage and remove the core. Thinly slice the cabbage into shreds.

2. Salt and massage: Place the shredded cabbage in a large bowl and sprinkle with salt. Using your hands, massage the salt into the cabbage for about 5-10 minutes, or until the cabbage releases its liquid and becomes wilted.

3. Add flavors (optional): Now is the time to get creative! Add your favorite spices, such as caraway seeds, juniper berries, or peppercorns to enhance the flavor of your sauerkraut.

4. Pack the jar: Tightly pack the cabbage mixture into your jar, pressing down firmly to eliminate any air pockets. Ensure the cabbage is submerged in its brine. If there’s not enough liquid, you can add a little filtered water.

5. Ferment: Cover the jar with a cheesecloth or kitchen towel and secure it with a rubber band. This allows for airflow while preventing dust and insects from getting in. Place the jar in a cool, dark place, like a pantry, and let it ferment for at least 3 days, or up to several weeks.

6. Taste test: After 3 days, you can start tasting your sauerkraut. The longer it ferments, the tangier it becomes. Once you’re happy with the flavor, transfer the sauerkraut to the refrigerator to slow down the fermentation process.

Baking the Apple Galette:

1. Make the crust: In a food processor or a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing or mixing until the dough just comes together. Do not overwork the dough.

2. Chill: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

3. Prepare the apples: While the dough chills, peel, core, and slice the apples thinly. In a bowl, toss the apple slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.

4. Assemble the galette: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.

5. Add the filling: Arrange the apple mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the apples, pleating as you go.

6. Brush and bake: Brush the exposed dough with egg wash and sprinkle generously with sugar. Bake for 40-45 minutes, or until the crust is golden brown and the apples are tender.

7. Cool slightly: Let the galette cool slightly on the baking sheet before serving.

Tips for Sauerkraut and Apple Galette Success:

• Sauerkraut troubleshooting: Don’t be alarmed by the white film (kahm yeast) that might form on top of your sauerkraut during fermentation. It’s harmless and can be skimmed off. If you notice any mold, unfortunately, you’ll need to discard the batch.

• Galette variations: Get creative with your galette fillings! Add a handful of cranberries for a tart kick, or sprinkle chopped pecans or walnuts for a nutty crunch.

• Expert Tip: “Always use high-quality, organic ingredients for the best flavor in your sauerkraut and apple galette,” advises renowned Chef Pierre Dubois, known for his innovative approach to traditional French cuisine.

Sauerkraut Fermenting in a Jar

Apple Galette Baking in the Oven

Enjoy the Flavorful Harmony:

Serve your warm apple galette with a generous dollop of vanilla ice cream or whipped cream and a side of your homemade sauerkraut. The cool, creamy sweetness paired with the warm, cinnamon-spiced apples and the tangy sauerkraut creates a culinary masterpiece that will tantalize your taste buds and leave you craving for more.

So, go ahead, embrace the joy of fermenting and baking, and treat yourself to this incredible flavor combination. Your taste buds will thank you!