Apple Sauerkraut

When I lived briefly in Germany, I couldn’t get over the bins of freshly sliced crisp cabbage at morning street markets, awaiting the housewife thrifty of time. Cabbage is easy enough to cut up at home, but it’s the little niceties that make all the difference between starting from scratch and opening a can. Canning has all but ruined the reputation, let alone the taste, of sauerkraut in this country, since the vinegar is usually far too strong and the cabbage far too tired from mummificati