• 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.