BAVARIAN SAUERKRAUT

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. 

Fermentation: 
1 week
Active time:
5 mins
Total time:
5 mins
INGREDIENTS
DIRECTIONS

1 Medium head of green cabbage


2 Apples, peeled and sliced 

OR

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.

Products you will need
Other recipes for you
MortierRecettes8215_edited.jpg

Sour Shchi 

Sauerkraut

MortierRecettes4834.jpg

Polish Pierogi

Sauerkraut

MortierRecettes8238_edited.jpg

Choucroute Garnie

Sauerkraut