No. 13 Juniper

Raw sauerkraut · 16 oz glass jar

Juniper berries fermented with the cabbage — the old Alsatian and German way, the one that goes with game and slow-cooked meat.

$16.95 Never heated

Packed cold. Ships Monday & Tuesday.
Free shipping on any 4 jars.

Broken jar on arrival? Send a photo — we replace it.

What it tastes like

Piney, resinous and aromatic, with a clean sour finish.

How to eat it. With pork shoulder, venison, duck or smoked sausage. Next to a roast — added off the heat to keep it alive.

Ingredients

Ingredients: Cabbage, sea salt, juniper berry.

That is the whole list. No vinegar, no sugar, no starter culture, no preservatives — the bacteria already on the cabbage do the work, and salt keeps everything else out.

Live cultures: present and active. We do not pasteurize, so nothing in the jar has been heated.

Net weight: 16 oz (454 g) in a glass jar.

How it ships

We ship Monday and Tuesday only. Nothing sits in a warehouse over a weekend. Orders placed later in the week go out the following Monday.

Packed cold, not frozen. Every box goes out in an insulated liner with a cold pack. No dry ice, no styrofoam — fermented food does not need either.

Your box may arrive warm. That is normal. Cold packs melt. Boxes sit on porches. None of that harms a live ferment: the salt and the acidity are what keep it safe, not the temperature. A jar can spend days out of the fridge and be perfectly fine. Put it in the fridge when it arrives and carry on.

Transit is 2 to 5 days across the continental US. We do not ship to Alaska, Hawaii or outside the United States.

If a jar arrives broken, send us a photo within 48 hours and we replace it. No need to send anything back.

Storage

Keep it in the fridge. Always, from the moment it arrives. This is live food, not a shelf-stable pickle.

Unopened: about 6 months. Opened: about a month, and it stays good as long as the cabbage sits under the brine. Push it back down with a clean fork if it rises.

It is still fermenting. That is the point. The jar may hiss when you open it, the brine may look cloudy, and the lid may push up a little. All three mean it is alive and working.

It may leak. Open it over the sink the first time, especially if the box travelled somewhere warm.

The flavour keeps changing. A jar you open in month four is sourer than the same jar in week one. Neither is wrong — pick the one you like and buy accordingly.

Build a box + save up to 29% Mix Juniper with any flavors. From $11.95 a jar.

Juniper is sauerkraut made the slow way — still alive in the jar.

Never heated

No pasteurization. The cultures that made it sour are still in the jar.

No vinegar

The sourness comes from fermentation, not from anything poured in.

Cabbage, salt, juniper berry

That is the whole list. Nothing added to hold it steady.

Small batch, in glass

Fermented slowly, packed cold and kept cold all the way to your fridge.

What is in the jar.

Fermented in its own brine for weeks, then packed cold. Nothing is added after — every flavor goes in at the start.

Cabbage + sea salt Shredded fine, packed tight, kept under its own brine.

Juniper berry Fermented with the cabbage from day one, not stirred in after.

It keeps changing in your fridge.

Day 1 Bright & crunchy
- Opens with a hiss — live cabbage makes CO₂
- Clean, fresh sourness with the juniper berry up front
- At its crunchiest
Month 1 Rounder
- Still fermenting slowly in the cold
- The sourness deepens and softens at the edges
- Keep it pushed under the brine
Month 3 Deep & tangy
- Noticeably more sour than week one
- Brine may look cloudy — that is normal
- Great cooked into dishes, added off the heat
Month 6 Last forkful
- About six months unopened in the fridge
- Opened: about a month
- Pick the stage you like and buy accordingly

How to eat it:

A forkful with a meal, most days. Add it at the end, off the heat — heat kills the cultures. With pork shoulder, venison, duck or smoked sausage. Next to a roast — added off the heat to keep it alive.

How Juniper compares:

WellFerment Typical canned sauerkraut Typical vinegar slaw

Live cultures in the jar

Never heated

Sour from fermentation

not vinegar

Stays crunchy

No sugar or preservatives

Nothing to hide behind.

Most jars on a grocery shelf have been heated, dosed with vinegar or sweetened to taste like something afterwards. Ours is cabbage, salt, juniper berry and time.

No vinegar

No sugar

No preservatives or starter cultures