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.

• Active time: 5 mins
• Total time: 5 mins
• Fermentation: 1 week

INGREDIENTS

• 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

DIRECTIONS

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 USED TO CREATE THIS RECIPE