Confetti Sauerkraut

  • 1 large head green cabbage, shredded (about 3 pounds)
  • 2-3 collard green leaves, shredded
  • 3-4 carrots, shredded
  • 2 apples, cored and cut into matchsticks
  • 1 & 1/2 tbsp. sea salt
  • 1/2 tbsp. caraway seeds
  • 1/2 tbsp. juniper berries

Combine shredded vegetables and apple plus salt in a large bowl. Work the salt into the mixture by using pressure and squeezing as you work it in. The vegetables and fruit will begin releasing liquid. Toss in caraway seeds and juniper berries. Pack the mixture, plus liquid, into a mason jar or crock. Firmly press the mixture into a jar. Make sure the vegetables are completely submerged under the salty liquid. Place a cabbage leaf or piece of collard green on top. Let the kraut ferment for 7-10 days. The kraut must always be submerged under the liquid. After 7-10 days remove the top leaf and discard. Refrigerate your kraut. If you like a stronger kraut you can ferment for up to 6 weeks – just make sure your veggies are submerged underneath the liquid otherwise they may rot.

 

  • Thank you for this recipe. Seems much easier than using the whey method. Curious about what the juniper berries have to offer. Never used them in any cooking before. TY again.

    • The Juniper berries offer flavor, flavor, flavor! Juniper berries are the distinct flavor profile in gin, Scandinavian food, and sauerkraut. Yum!

  • Lauren

    No vinegar? this seems to easy to be true! Can I cut the recipe in half?

  • sheila datt

    Sounds delicious! what about adding hijiki or other seaweed?

    • I’ve never heard of adding sea veggies into sauerkraut? My first reaction is that it may make it a little bit “slimy.” I guess you can try it and see how it comes out. Experience is the best teacher!

      • a little arame is great to add to sauerkraut. I do it all the time and it is not slimy at all!

  • Rommy

    Thanks for this recipe Andrea!

    I attempted to make a slaw a few weeks ago. I just dove in and gave it a shot and I missed. Oh well, I learned what not to do…don’t use my saved Bubbies jars, the seal is not complete, yikes, I had a mess.

    This time around I’m going to try your recipe. I have a couple of Q’s

    1. Did you use your Vita Mix to shred your greens or your Food Processor or the old way, a simply chef’s knife?

    2. What about a culture starter?

    3. Did you baby your jars and insure the temp was a certain level or did you let them cool and warm with the ambient temp of your home? (mine gets pretty cool at night, 65 degrees F)

    I have come to truly enjoy sour kraut and eat some every day. Last night I even topped my Tacos with it! Talk about flavor sensation!

    • Hi Rommy – I use a knife to shred my cabbage. It’s kind of like a meditation for me – I just focus on chopping until the 3 heads are done. I don’t use a starter in my kraut, just salt and the bacteria that is already in the air. I let my jars cool and warm with the air temp of my apartment. And, lastly… your tacos sound YUMMY!

  • Nancy

    Thank you so much I have been looking for a great recpie. Can’t wait to try this one♥

  • good cook

    i live in northern mn. where can i get juniper berries? the best sourkraut i ever atenwas made by a local lady whose sister sent them to her from Washington state.

  • Linda J Solomon

    If one doesn’t have enough space for all of this, can this be put into a hot water bath and canned as if I’m canning or making jam to preserve it for longer then store it in a pantry? It sounds good and a great recipe, but what if someone doesn’t care for caraway, would you have another suggestion or is the caraway necessary for the recipe. I also don’t know where to obtain juniper berries, but surely will be able to find them. Thank you.

    • @lindajsolomon:disqus – if you don’t like caraway seeds you can omit it. You can find Juniper Berries here: http://amzn.to/1i1F7Km As far as canning – yes, of course you could! You would lose the probiotic aspect and tanginess of the kraut, but you would still retain the deliciousness.

  • I am going to try this. This looks simple enough for me to make. I love sauerkraut too. Once you put this all together, so you keep it out at room temp to ferment for the 7-10 days @andreabeaman:disqus?

    • @simoneturner:disqus – yes, keep it at room temp for 7-10 days or longer. Some people keep their ferments for up to 90 days. But, as the weather gets warmer, the ferments ferment quicker. Keep that in mind. Let me know how it turns out.

  • Theresa

    Hi Andrea-I miss not having Veria Living channel…I loved your show!