Apple & Juniper Berry Sauerkraut
Apple & Juniper Berry Sauerkraut is more than a fermented food; it's a celebration of history, health, and home cooking.
Servings 128 people
Calories 8kcal
Cost $8
Equipment
- 1 Fermentation Jar
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, ¼ cup sea salt
- 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 along.
- Make sure the mixture fills the jar up to 1 inch bellow 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.
- 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: 8kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 225mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.1mg