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Apple & Juniper Berry sauerkraut Recipe
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5 from 1 vote

Apple & Juniper Berry sauerkraut recipe

Fermented food recipes that you can prepare at home with only a few basic ingredients.
Course Side Dish
Cuisine German
Keyword apple, berry, juniper, sauerkraut
Servings 4 people
Calories 265kcal
Cost 12

Ingredients

  • 3 or 4 heads of cabbage shredded
  • 2 or 3 apples peeled and coarsely chopped
  • 3 tablespoon caraway seeds
  • 3 tablespoon Juniper berries crushed
  • ¼ cup sea salt

Instructions

  • Combine the shredded cabbage, chopped apples, and spices together.
    3 or 4 heads of cabbage, 2 or 3 apples, 3 tablespoon caraway seeds, 3 tablespoon Juniper berries
  • Place the shredded cabbage and apple mixture little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
  • Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
    ¼ cup sea salt
  • Press the mixture and keep it under the brine by placing a plate or a lid on top, weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
  • Place the fermentation jar in a warm spot in your kitchen and allow the sauerkraut to ferment for 7 to 10 days.
  • Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
  • A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Nutrition

Calories: 265kcal | Carbohydrates: 58g | Protein: 10g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 7198mg | Potassium: 1317mg | Fiber: 21g | Sugar: 31g | Vitamin A: 733IU | Vitamin C: 254mg | Calcium: 313mg | Iron: 4mg