We are proud to offer a new shade of seasonal kraut on the shelves of our storefront and our stockists. This Red Juniper Kraut is made with organic juniper berries, unrefined sea salt, and locally grown red cabbage. The distinct color of this kraut has tones of beet red mixed with the deep magenta characteristic of elderberry.
We sourced the red cabbage locally through Delvin Farms. Because summer cabbage did not do so well regionally this year, we appreciate their efforts to supply us with this variety. The red cabbage, before it is fermented, is a deep purple with dark green pigments and a white core interior. In supermarkets, premade salad or coleslaw mixes often contain red cabbage, the small purple shreds.The succulent juniper berries interspersed throughout each jar of kraut aren’t true berries. They are actually seed cones! Because the juniper tree is a conifer, as is a pine tree, it grows seed cones. Resinous, piney, with a hint of citrus, the flavor of juniper berry has little comparison. Generally from the Juniperus Communis species, juniper berries also give gin its characteristic flavor.
According to Sandor Katz, traditional spices used in fermentation act as mold inhibitors. Molds can still grow in their presence, like on the top layer of a crock of sauerkraut, which can be exposed to air when there isn’t enough brine to keep the kraut submerged. Spices, like juniper berry, can be used in ferments to slow mold growth. Sandor also told us that from his experience of fermenting regularly with red cabbage, the kraut it makes is drier than its green cabbage counterpart.
Our Red Juniper Kraut is less briney than our other krauts and is crisper. Try pairing the Red Juniper Kraut with grilled ABC Tempeh or a cut of roast lamb. We suggest marinating the tempeh or lamb in a barbecue sauce before grilling. Because the Red Juniper Kraut is drier, it’s nice to complement it using a dish with more moisture.
With its rich hue and the wintry flavor of juniper, enjoy this kraut throughout the rest of the harvest, particularly the flavor of the green conifer trees we love.