Make Fermented Cabbage: Delicious Sauerkraut

Instructions:

1. Prepare the Cabbage: Remove any wilted or damaged outer leaves from the cabbage. Cut each head into quarters and remove the core. Slice the cabbage thinly with a sharp knife or mandoline.
2. Salt the Cabbage: In a large mixing bowl, layer the sliced cabbage and sprinkle it with kosher salt. Using clean hands, massage and squeeze the cabbage for about 5–10 minutes until it releases its juices. The goal is to create enough brine to cover the cabbage when packed into jars.
3. Add Optional Ingredients: If using caraway seeds and/or juniper berries, mix them in with the salted cabbage after it has released some liquid.
4. Pack Into Jars: Sterilize two quart-sized mason jars by boiling them in water or running them through a dishwasher cycle without detergent. Pack the salted cabbage mixture tightly into each jar, pressing down firmly to eliminate air pockets. Leave about an inch of headspace at the top of each jar.
5. Ensure Proper Brine Level: Check if theres enough brine to cover all of your packed cabbage; if not, you can make additional brine by dissolving one tablespoon of kosher salt in one cup of filtered water and adding it to your jars until covered.
6. Seal Jars and Ferment: Place a clean weight on top of the packed sauerkraut inside each jar if you have one; this helps keep vegetables submerged under their liquid during fermentation. Seal jars loosely with their lids or use fermentation lids that allow gases to escape while preventing contamination.
7. Fermentation Process: Store your jars at room temperature away from direct sunlight for about four–six weeks. Check weekly—press down on vegetables to ensure they remain submerged in brine and taste occasionally until desired sourness is achieved.
8. Store Finished Sauerkraut: Once fermented to your liking, tighten lids securely and transfer jars to cold storage like a refrigerator or cellar where they will last several months.