This sauerkraut is a popular, bulked-up alternative to traditional kraut. Contrary to what their name suggests, the Juniper berries which give it its distinct character are more a spice than an actual fruit. In season, you can find them fresh; during the rest of the year, you can buy them dried at your favorite specialty grocery store or health food store.
1 Medium head of green cabbage
2 Apples, peeled and sliced
½ CUP (125 ML) Apple juice
2 TBS (30 ML) Whole cloves
10 Juniper berries
1 TBS (90 ML) Coarse salt
In a bowl, combine the cabbage, apples, cloves, and juniper berries. Place the mixture in your Mortier Pilon fermentation jar and press.
Cover with salt. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the cabbage mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for at least 1 week. If, after 24 hours, the liquid that has appeared does not cover all of the cabbage, add some water and a pinch of salt.
Once the desired level of fermentation has been reached, refrigerate, or serve.