| Prep: 20 mins | Cook: 48 hours (fermentation time) | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 76 | 0.3g | 0g | 17.8g |
| sugars | fibre | protein | salt |
| 7.7g | 4g | 2g | 0.8g |
I’ve had an undying love for the ocean’s fruits, from lobster rolls to steaming clam chowder, all thanks to my roots in Portland, Maine. Though, recently, I have found a new love: a concoction that isn’t exactly native to my seaside home. The dish? A uniquely flavorful Juniper Berry Sauerkraut, an unusual, yet mouthwatering, blend of fruit and brine.
A Health-Packed Recipe
The sheer abundance of health benefits pulled me towards this recipe. Cabbage is an excellent source of Vitamin K and C and is known for aiding digestion. Its companion in this recipe, the juniper berry, is no less a superstar. Bursting with flavonoids, it promotes several health benefits like anti-inflammatory and antioxidant responses. The addition of crisp, tart Granny Smith apples further reinforces this dish’s nutritional value, bringing a dose of dietary fiber and essential vitamins.
In love with Juniper Berry Sauerkraut Recipe
As a mother of two growing girls, Erin and Samantha, I need dishes that offer other benefits beyond just taste. The Juniper Berry Sauerkraut totally hits that sweet spot. It’s an absolute joy to watch my girls enjoy their servings, unaware of the nutritious punch each spoonful carries.
Now, let’s talk flavor. This dish has a beautiful orchestra of tastes going on – the briny punch of juniper berries perfectly balancing the sweetness of Granny Smith apples, all mellowed down by earthy caraway seeds. It’s a dish that sits well on your palate and makes you come back for more.
If you are someone who enjoys dishes like kimchi or a tangy coleslaw, this Juniper Berry Sauerkraut recipe will truly delight you. Its similar flavor profile and texture make it a great accompaniment for dishes like sausages or pork chops, or even something as simple as a hot dog. You can even serve it alongside a cheese platter; the possibilities are endless!
I’d like to think of Juniper Berry Sauerkraut as a love letter to health, brine, and tantalizing flavor, encompassed in one simple recipe.
You can learn more about health benefits of cabbage here, and if you’re interested, here’s more on the powerful juniper berries here. Give my beloved Juniper Berry Sauerkraut a try, and let it charm its way into your kitchen and heart!
What You’ll Need
- 1 large cabbage (approximately 2 to 3 pounds)
- 1 tablespoon juniper berries
- 2 tablespoons sea salt
- 1 tablespoon caraway seeds
- 4 cups filtered water
- 2 Granny Smith apples, cored and thinly sliced
Method
Step One
Begin by preparing your cabbage. Remove the outer leaves and reserve them for later use. Then, slice the cabbage into quarters and cut out the core. Afterwards, shred the remaining cabbage into thin slices.
Step Two
Place your shredded cabbage into a large bowl. Sprinkle the sea salt over the cabbage and start to massage the cabbage with your hands. Do this until the cabbage starts to soften and release some of its juice. This should take about 10 minutes.
Step Three
Next, add the juniper berries, caraway seeds, and apple slices to the bowl. Make sure to mix everything thoroughly in order to properly distribute the flavors.
Step Four
Now it’s time to start filling your fermentation jar. Pack the cabbage mixture tightly into the jar, pressing down as you go to eliminate any air bubbles. Leave about 1 inch of space at the top of the jar for a weight and the brine.
Step Five
Create a brine with the filtered water and any remaining salt that might be left in your bowl. Pour this over the cabbage mixture in the jar, ensuring the cabbage is submerged. If needed, you can add more filtered water until the cabbage is covered.
Step Six
Finally, place some of the reserved outer cabbage leaves on top of the mixture to help keep the shredded cabbage submerged. Then, seal your jar and leave it to ferment at room temperature for approximately 2-4 weeks.
Step Seven
After fermentation, check your sauerkraut to ensure it’s to your liking. It should taste tangy and slightly sour. If it’s to your taste, you can transfer the jar to the fridge. This will slow down the fermentation process and your juniper berry sauerkraut is ready to be enjoyed!
