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To Make the Brine:
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In a large bowl, combine the salt and water.
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If the brine is needed immediately, dissolve the salt in a few cups of warm water over heat, then add cold water to make the full 2 quarts.
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Otherwise, you can make the brine in advance and store it in a glass jar with an airtight lid in the refrigerator.
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Keeps indefinitely.
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To Make the Kraut:
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Combine the cabbage, apples, caraway seeds, and juniper berries in a large bowl.
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Sprinkle with half the salt.
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Place the mixture, handful by handful, into a fermentation jar or crock; pound vigorously after each addition and sprinkle with the remainder of the salt after each handful.
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Liquid will begin to seep from the cabbage.
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The extracted water should cover the cabbage entirely.
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If not, add brine to cover.
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Be sure the level of the liquid stays 1 inch (5 cm) below the jar rim to allow for expansion.
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Press the mixture down and keep it under the brine by placing a plate or a lid on top, weighted down by a clean rock or resealable plastic bag filled with water.
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Place the fermentation jar in a warm, dark spot in your kitchen and allow the sauerkraut to ferment for 7 to 10 days.
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Check on it from time to time to ensure that the brine covers the vegetables.
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Add more if needed.
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Remove any mold that may form on the surface, and if fruit flies become a problem, cover the crock with a clean towel.
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A good way to know when it is ready is to taste it during the fermentation process and move it to the refrigerator when you are satisfied with the taste.
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Keep it covered with a lid.
