Sauerkraut

1. 1

   In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs.

2. 2

   If using your hands, make sure that they are very clean prior to mixing.

3. 3

   Let stand for 10 minutes.

4. 4

   Pack cabbage mixture down into a large plastic food container.

5. 5

   Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid.

6. 6

   Place in cool area overnight (65 to 70 degrees F).

7. 7

   In a day, the cabbage should have given up enough liquid to be completely submerged.

8. 8

   The jar serves as a weight to keep the cabbage submerged and away from air.

9. 9

   Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary.

10. 10

    Let stand for 4 weeks.

11. 11

    Transfer to an airtight container and store in the refrigerator for up to 6 months.

12. 12

    Inactive Prep Time: 4 weeks

No additional tips available.