Mason Jar Sauerkraut
Crisp cabbage ribbons and sweet apple chunks ferment into tangy, effervescent perfection, perfumed with earthy juniper and warm caraway. My grandmother's technique transforms humble ingredients into the kind of probiotic powerhouse that elevates everything from bratwurst to morning eggs.
By Chef Laura Bonicelli
Prep Time
1 hr
Cook Time
—
Total Time
169 hr
Servings
8 servings
Ingredients
- 2 poundscabbage (cut into thin ribbons)
- 1 sweet or tart apple (cored and juliened (optional))
- 12 juniper berries
- 1 teaspooncaraway seeds
- 1 teaspoonmustard seeds
- 2 teaspoonsKosher or pickling salt
- 2 cupsfiltered water (warm to aid the salt dissolving)
- 2 teaspoonsKosher or pickling salt
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Mix the cabbage, apple (if using), juniper berries, caraway seeds, mustard seeds, and Kosher salt in a non-metal bowl with a wooden spoon. Let sit for .
- 2
Stir the cabbage mixture and let sit for an additional or up to .
- 3
While the cabbage is sitting, sterilize your jar and mix the salt into the warm filtered water to dissolve. Set aside.
- 4
Using a wooden spoon, pack the cabbage into the jar. Add enough of the salted water to fill to the rim. If the mixture bubbles, add more water if necessary when the bubbling stops.
- 5
Cover the jar with cheesecloth or a clean dishtowel and set in pie plate or sided dish on your countertop to ferment. The ideal temperature is between 65 and 75 degrees.
- 6
Ferment for 3 days or up to 2 weeks. Skim off any scum or spots as it forms and add salted water if necessary. Cover jar with lid and store in the refrigerator for up to 3 months.