How long does Fermented Cabbage with Apple & Juniper Berries take to ferment?

Fermented Cabbage with Apple & Juniper Berries takes approximately 5 days to ferment at 65-75°F (18-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Fermented Cabbage with Apple & Juniper Berries vegan?

Yes, Fermented Cabbage with Apple & Juniper Berries is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Fermented Cabbage with Apple & Juniper Berries gluten-free?

Yes, Fermented Cabbage with Apple & Juniper Berries is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Fermented Cabbage with Apple & Juniper Berries?

Fermented Cabbage with Apple & Juniper Berries is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Fermented Cabbage with Apple & Juniper Berries?

To make Fermented Cabbage with Apple & Juniper Berries, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Paksh Novelty Wide Mouth Mason Jars 32 oz (12-Pack), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Fermented Cabbage with Apple & Juniper Berries make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Fermented Cabbage with Apple & Juniper Berries?

Once fermented to your liking, store Fermented Cabbage with Apple & Juniper Berries in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Cabbage with Apple & Juniper Berries Recipe

Name: Fermented Cabbage with Apple & Juniper Berries
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 lbs (900g) Green or red cabbage, finely shredded; 2 tablespoons (30g) Unrefined sea salt; 1 medium apple (150g) Crisp apple, cored and thinly sliced; 1 tablespoon (8g) Juniper berries, lightly crushed; ¼ cup (60ml) Filtered or dechlorinated water

Preparing Your Ingredients

Wash and dry your cabbage: Rinse the cabbage under cool water and pat dry with a clean kitchen towel. Remove any damaged outer leaves and set aside one clean leaf—you'll use it later.

Shred the cabbage: Using a sharp knife or mandoline, slice the cabbage into thin, even ribbons (about ¼-inch thick). Thinner pieces ferment more evenly and create a better texture.

Prepare the apple: Core your apple and slice it thinly. Don't peel it—the skin adds nutrients and color. Toss with a squeeze of lemon juice to prevent browning.

Crush the juniper berries: Place berries on a cutting board and gently crush them with the side of a knife or the bottom of a glass. You want to crack them open to release their aromatic oils, not pulverize them.

Creating the Ferment

Combine cabbage and salt: Place the shredded cabbage in a large, clean bowl. Sprinkle the sea salt evenly over the cabbage. This is the magic moment—the salt draws out the cabbage's natural juices through osmosis.

Massage the cabbage: Using clean hands, massage the cabbage firmly for 5-10 minutes. You'll feel it soften and see liquid accumulating at the bottom of the bowl. This is your brine—it's essential for fermentation. Don't skip this step; it's where the magic begins.

Layer in your jar: In a clean quart-sized mason jar, begin layering: cabbage mixture, then apple slices, then a sprinkle of crushed juniper berries. Repeat until the jar is full, pressing down gently as you go. The cabbage should be submerged under its own brine.

Ensure submersion: This is crucial for safety and success. Press down firmly so the brine rises above the cabbage. If you don't have enough brine, add a small amount of filtered water mixed with a pinch of salt (about ¼ teaspoon per ¼ cup water). The vegetables must stay below the brine to prevent mold.

Use a weight: Place the reserved cabbage leaf on top of the shredded cabbage, then use a fermentation weight (glass weight or even a small jar filled with water) to keep everything submerged. This prevents the cabbage from floating up and contacting air.

Fermentation

Cover loosely: Place a loose lid on the jar or cover with a clean cloth secured with a rubber band. You want gases to escape while keeping dust and insects out. If using an airlock lid, follow the manufacturer's instructions.

Find the right spot: Place your jar on a kitchen counter or shelf away from direct sunlight, ideally at 65-75°F (18-24°C). A cool, dark corner is perfect. Avoid the refrigerator at this stage—fermentation needs warmth to activate.

Watch for activity: Within 24-48 hours, you should see bubbles rising and the brine becoming cloudy. This is lactobacillus at work—it's exactly what you want. You might notice a pleasant, tangy aroma developing.

Tasting and Storing

Taste after 3-5 days: Open the jar and taste a small piece. The flavor should be pleasantly tangy with the apple's sweetness and juniper's subtle spice coming through. If you prefer it more sour, let it ferment longer (up to 2 weeks).

Transfer to cold storage: Once you're happy with the flavor, cap the jar tightly and move it to the refrigerator. Cold storage dramatically slows fermentation, preserving your creation. It will keep for several months in the fridge.

Troubleshooting Tips

White film on top (kahm yeast): This harmless yeast can appear on the surface. Simply skim it off with a clean spoon. It doesn't affect safety, but removing it prevents off-flavors.

Not enough brine: If your cabbage isn't submerged, add a small amount of salt water (¼ teaspoon salt per ¼ cup filtered water). Never let vegetables contact air during fermentation.

Soft or mushy texture: This usually means fermentation was too warm or too long. Next time, ferment at 65-70°F (18-21°C) and taste earlier.

Mold (fuzzy growth): If you see pink, orange, or black mold, discard the batch. This indicates contamination. Ensure vegetables stay submerged and your jar is clean.