Apple Sauerkraut

Ingredients

• 1 kg white cabbage (about 1 kg)
• 400 ml white wine vinegar
• 2 tbsp salt
• 1 tbsp sugar
• 1 tsp juniper berries
• 4 fresh bay leaves
• 2 Apples

Instructions

1. 1.

   Quarter the cabbage, remove the core and finely shred it. Bring the vinegar with 400 ml water, salt, sugar, juniper and bay leaves to a boil. Add the cabbage and simmer for 4-5 minutes until firm. Wash the apples, quarter them, remove the cores and slice into thin strips.

2. 2.

   Add the apple slices to the pot, bring to a boil again, then immediately ladle out with a slotted spoon onto prepared jars. Boil the liquid once more, pour it hot over the cabbage so everything is well covered. Seal the jars, let cool, and store in a dark, cool place for about 4 weeks.