Organic Bavarian Sauerkraut with Juniper & White Wine
This is a clean Bavarian-style sauerkraut with no problematic ingredients - no seed oils, artificial preservatives, or chemicals. It contains fermented cabbage enhanced with white wine, juniper berries, and onions for authentic Germanic flavor. DIY is better for controlling fermentation quality and using certified organic ingredients.
Based on: Bavarian Sauerkraut
· Makes approximately 32 servings (2 quart jars)
· Serving: 1/4 cup (about 60g)
Why This Recipe is Seed Oil Free
Commercial Bavarian Sauerkraut from Develey often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Bavarian Sauerkraut may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic white cabbage
2.3 kg (about 5 lbs, 2 medium heads) · Whole Foods or local organic produce
Primary fermentation base that provides probiotics and signature sour flavor through lacto-fermentation
Redmond Real Salt
45g (about 3 tablespoons) · Redmond Real Salt Ancient Fine Sea Salt
Draws moisture from cabbage and creates proper salinity for beneficial bacteria while inhibiting harmful microbes
Feeds beneficial bacteria during fermentation and balances acidity in final product
Organic potato starch
8g (2 teaspoons) · Bob's Red Mill Organic Potato Starch
Natural thickener that creates proper texture and mouthfeel without artificial additives
Organic caraway seeds
6g (1 tablespoon) · Simply Organic Caraway Seed
Traditional Germanic spice that complements juniper and adds earthy, slightly bitter notes
Instructions
Step 1. Prepare your fermentation vessels by sterilizing two 1-quart mason jars with boiling water and allowing them to air dry completely. Remove outer leaves from cabbage heads and reserve 4-6 large outer leaves for later use as fermentation weights. Core the cabbages and slice into thin strips about 3mm wide (use a mandoline for consistency if available). Place shredded cabbage in a large mixing bowl and sprinkle evenly with 40g of the Real Salt, tossing thoroughly with clean hands to distribute salt evenly - this draws out moisture essential for fermentation brine formation.
Step 2. Massage the salted cabbage vigorously for 8-10 minutes until it releases significant liquid and becomes limp and translucent. The cabbage should release enough brine to cover itself when pressed down - if not, add remaining 5g salt and continue massaging. Finely dice the organic onion and lightly crush the juniper berries with the flat side of a knife blade to release their aromatic oils. Add the diced onion, crushed juniper berries, caraway seeds, and coconut sugar to the cabbage mixture, mixing thoroughly with clean hands to distribute evenly.
Step 3. Create a wine slurry by whisking the white wine with potato starch in a small bowl until completely smooth with no lumps remaining - this prevents clumping when added to the fermented vegetables. Pour this wine mixture over the seasoned cabbage and mix thoroughly, ensuring even distribution. The wine adds authentic flavor and additional fermentation substrate while the potato starch will naturally thicken the final product during fermentation.
Step 4. Pack the seasoned cabbage mixture tightly into your sterilized jars, pressing down firmly with a clean wooden spoon or potato masher after each addition to eliminate air pockets and bring brine to the surface. Leave 2 inches of headspace at the top of each jar. Place the reserved cabbage leaves over the surface of the packed mixture, then weigh down with a small glass weight or clean stone to keep all vegetables submerged under the brine - anaerobic conditions are essential for proper lacto-fermentation.
Step 5. Cover jars with loose-fitting lids or cheesecloth secured with rubber bands to allow gases to escape while preventing dust and insects from entering. Ferment at room temperature (65-75°F) for 3-4 weeks, checking weekly and pressing down vegetables if they rise above the brine level. Taste after 2 weeks - the sauerkraut should develop increasing sourness and complex flavors. When it reaches desired tanginess, remove the cabbage leaf weights and stir in any settled potato starch for even distribution.
Step 6. Once fermentation is complete, transfer to refrigerator storage where it will keep for 6+ months. The flavors will continue to develop slowly in cold storage. Before serving, let come to room temperature for best flavor development. Use 1/4 cup servings as a traditional German side dish with sausages, pork, or hearty bread. The white wine and juniper berries create an authentic Bavarian flavor profile that pairs excellently with rich meats and root vegetables.
Storage
Store in refrigerator for up to 6 months in original fermentation jars. Keep vegetables submerged under brine to maintain quality. Flavors improve with age. Can be frozen for 12 months but texture will soften.
Cost Comparison
Cost per serving (homemade)$0.48
Cost per serving (store-bought)$0.75
Savings36%
Higher upfront ingredient costs pay off over multiple batches. Specialty items like juniper berries and organic wine increase initial cost but create authentic flavor. Long fermentation time provides excellent value for probiotic-rich food.