This sauerkraut is a popular, bulked-up alternative to traditional kraut. Despite what their name suggests, the Juniper berries which give it its distinct character are more of a spice than an actual fruit.
4.5 lbs (2 kilos, or 2 heads) green cabbage, shredded
2 apples, peeled and sliced, or 1/2 cup apple juice
2 tablespoons whole cloves
10 juniper berries, crushed
6 tablespoons 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 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.
This hearty German dish is best served with traditional wieners, frankfurters, knackwurst or any good-quality sausage.
In season, you can find juniper berries fresh. During the rest of the year, you can buy them dried at your favourite specialty grocery store or health food store.
Get started with sauerkraut the easy way with the 2 L Fermentation Crock from Mortier Pilon!