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German · Preserve / ferment
Sauerkraut with Juniper Berries
Fifteen pounds of thinly shredded cabbage salted, packed hard into a crock and flavored with balsamic-scented juniper berries. It ferments to a pale golden, tart kraut in two to four weeks.
- YieldServes 8
- Hands-on3 h 10 min
- Total21 d
- Difficulty
Ingredients
- 1.15 kgwhite head cabbage, outer leaves and cores removed (about 2 1/2 lb trimmed weight)
- 25 gpickling salt, about 1 1/2 tbsp, divided into 3 equal portions
- 1½ tspwhole juniper berries, divided into 3 equal portions
If needed
- 160 mllight topping-up brine, 3/4 tsp pickling salt stirred into 1 quart water; only if the cabbage is not submerged after a dayoptional
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