Shred the cabbage finely
In a large bowl, mix shredded cabbage, salt, caraway seeds, and crushed juniper berries. Massage the mixture for 5-10 minutes
Pack the cabbage mixture into a sterilized glass jar, pressing it down
Use a tamper to push it all the way down and get rid of air pockets. This will also get the brine to go above the veggie. Leave some space at the top of the jar. Add a follower like a cabbage leaf to keep the bits below the brine. Then add a weight on top of the cabbage leaf.
Attach the airlock and allow the sauerkraut to ferment for 6 days at room temperature, away from direct sunlight. Check it every few days to ensure the cabbage remains submerged.
After 6 days, taste the sauerkraut. If it has reached the desired level of tanginess, remove the weight and cabbage leaf, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
Ingredients
Directions
Shred the cabbage finely
In a large bowl, mix shredded cabbage, salt, caraway seeds, and crushed juniper berries. Massage the mixture for 5-10 minutes
Pack the cabbage mixture into a sterilized glass jar, pressing it down
Use a tamper to push it all the way down and get rid of air pockets. This will also get the brine to go above the veggie. Leave some space at the top of the jar. Add a follower like a cabbage leaf to keep the bits below the brine. Then add a weight on top of the cabbage leaf.
Attach the airlock and allow the sauerkraut to ferment for 6 days at room temperature, away from direct sunlight. Check it every few days to ensure the cabbage remains submerged.
After 6 days, taste the sauerkraut. If it has reached the desired level of tanginess, remove the weight and cabbage leaf, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.