Homemade Raw Sauerkraut
An easy recipe for fermented homemade raw sauerkraut made with only a few simple ingredients using the Mortier Pilon fermentation crock.
- 2 kilos green cabbage shredded (about 2 heads)
- 1/2 cup apple juice
- 6 tbsp salt
- Optional: 2 tbsp whole cloves and 10 juniper berries
Place shredded cabbage in a large bowl and add juice,cloves and juniper berries, if using.
Mix to combine.
Spoon into the fermentation crock and press down, making sure there is about 3/4 inch headspace at the top
Add salt to cover top
Top with ceramic disc and screw on lid
Allow mixture to ferment at room temperature for at lease a week.
After 24 hours, if the liquid doesn't cover the cabbage all the way, stir salt into the mixture and add a little water.
After desired level of fermentation is reached, refrigerate or serve.
Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3516mg | Potassium: 268mg | Fiber: 4g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 1mg