- 1 medium (4kg) cabbage
- 2 tablespoon sea salt
- 1/2 tablespoon caraway seeds
- 1/2 teaspoon juniper berries
- 1Discard outer leaves of cabbage. Cut cabbage in half; cut out core.
- 2Finely shred cabbage and place in a bowl with salt, caraway seeds and juniper.
- 3Pound with a wooden pounder or meat hammer for about 10 minutes, until juices are released.
- 4Pack cabbage tightly into clean glass jar, pressing down so liquid rises above the produce and air bubbles are released.
- 5Repear this process until the jar is filed. Liquid must cover the cabbage by about 2 centimetres.
- 6Wipe rim of jar; seal.
- 7Place jar in a cool, fry place for 2 days. This is the period of fermentation. In this time, you till notice your sauerkraut will bubble and some juice may escape. Simply wipe jar down.
- 8After 2 days, place sauerkraut in refrigerator.
Sauerkraut may be eaten immediately after fermentation, but will improve with time (we suggest a week). If you do not have enough liquid to sufficiently cover cabbage, add some non-chlorinated water.
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