One thing I love about sauerkraut (besides that addictive, tangy taste) is that it is so versatile. Just add one more ingredient and the flavor changes ever-so slightly. If you’ve enjoyed all the wonderful easy sauerkraut in a jar recipes here, at Fermentools, you’re sure to love this one for sauerkraut with juniper berries.
Need to spruce up your sauerkraut recipe? Try adding juniper berries for a refreshing and aromatic, piney burst of flavor. Juniper berries contain powerful antioxidant benefits, as well as antibacterial properties; which just may be perfect for keeping away potential batch-ruining bacteria in our home ferments.
Enjoy this easy sauerkraut in a jar variation in all your favorite recipes, including traditional ‘kraut & sausage casseroles (stirred in right before serving, of course), Reuben sandwiches, and grilled hot dogs. If you’re not into meat-based dishes, sauerkraut is great as part of a cold side salad or simply straight from the jar! As a vegetarian, I must also recommend overloading it atop a Tofurky Beer Brat. Delicious!
How to Make Sauerkraut in a Jar with Juniper Berries
An Easy Sauerkraut in a Jar Recipe
- Wide-mouthed Mason jars
- A Fermentools kit for each jar
- Large bowl
- Kraut pounder or something similar (A plunger for the food processor or meat grinder works great.)
- 1 medium cabbage
- 1.5 Tb Himalayan powder salt
- 1 Tb juniper berries
1. Shred the cabbage to your preferred texture. (You may choose to slice it into long, thin strands or chop it all up finely.)
2. In a large bowl, add cabbage and salt. Stir well.
3. Begin pressing or pounding the cabbage with your hands, a wooden spoon, potato masher, etc. You will notice water being drawn out of the cabbage. This liquid will become the brine solution.
4. Stir in the juniper berries.
5. Pack the cabbage (and brine) into your Mason jar. Continue pressing the cabbage down until it is completely submerged under the brine liquid.
6. Place your glass weight on top of the cabbage to keep it submerged during fermentation. Screw on your lid and set up the air lock system.
7. Continue monitoring your sauerkraut to make sure it stays submerged under the brine. Feel free to add water or a 2% brine solution as needed. Taste test until you’re satisfied! (I currently prefer waiting three weeks, although the time will depend on your ambient temperature.)
*Fermentools recommends using 1.5 to 3Tb of Fermentools salt per 5lb of cabbage.
Love sauerkraut? So do we. You might like to try these other sauerkraut recipes:
Monica lives in rural Michigan on a small hobby farm with her husband, two children, seven mixed breed chickens, three silkies, three cats, two shetland sheep, and one dog. Her family is constantly pursuing a path towards compassion and healthy living. She blogs at Mommyandlove.com on all things motherhood, nature and vegetarianism.