Juniper-Onion Kraut

In this recipe, we will explore a delicious variation of traditional kraut by adding the unique flavors of onions and juniper berries. This combination takes the classic kraut to a whole new level, creating a delightful blend of sweet and savory notes. The juniper berries add a touch of piney aroma, reminiscent of a refreshing gin, enhancing the overall flavor profile of the kraut.

YIELD: About 1 gallon

FERMENTATION VESSEL: 2 gallons

INGREDIENTS:

• 8 pounds (3–4 heads) cabbage
• 2 large sweet onions, thinly sliced
• 2 tablespoons juniper berries, lightly crushed
• 3 tablespoons unrefined sea salt

INSTRUCTIONS:

1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set them aside. Rinse the rest of the cabbage in cold water. With a stainless steel knife, quarter and core the cabbage. Thinly slice with the same knife or a mandoline, then transfer the cabbage to a large bowl.
2. Add the onions, juniper berries to the shredded cabbage. Lightly crush the berries with the handle of your knife to release the flavorful oils.
3. Add 1 tablespoon of the salt and, with your hands, massage it into the leaves, then taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. The cabbage will soon look wet and limp, and liquid will begin to pool. If you’ve put in a good effort and don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
4. Transfer the cabbage to a crock or 2-quart jar, a few handfuls at a time, pressing down on the cabbage with your fist or a tamper to work out air pockets. You should see some brine on top of the cabbage when you press. Leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. Top the cabbage with one or two of the reserved outer leaves. Then, for a crock, top the leaves with a plate that fits the opening of the container and covers as much of the vegetables as possible; weight down with a sealed, water-filled jar. For a jar, use a sealed, water-filled jar or ziplock bag as a follower-weight combination.
5. Set aside the jar or crock on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed.
6. You can start to test the kraut on day 4. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; and the cabbage is more yellow than green and slightly translucent, as if it’s been cooked.
7. Ladle the kraut into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.

FERMENTISTA’S TIP:

• The combination of cabbage, onions, and juniper berries in this kraut recipe creates a truly unique and delightful flavor experience.
• The sweet onions complement the natural tanginess of the kraut, while the juniper berries provide a distinctive piney note that ties all the flavors together.
• For an extra burst of flavor, consider biting into the crushed juniper berries, akin to a shot of gin.
• To release the aromatic oils of the juniper berries, lightly crush them using the handle of your knife. This will enhance their flavor and infuse the kraut with their delightful essence.
• Prepare your fermentation vessel, gather your ingredients, and follow the instructions to create a batch of kraut that will surprise and delight your taste buds.
• Get ready to enjoy the harmonious blend of flavors in this cabbage, onion, and juniper berry kraut!