Homemade Sauerkraut

Instructions

1. Prepare the cabbage
   Quarter the cabbage and remove the core. Slice each quarter into thin strips (about 3mm wide). Place in a large bowl as you go.
2. Add salt and massage
   Sprinkle the salt over the cabbage and massage it firmly with your hands for about 10 minutes. The cabbage will begin to release water and become limp and shiny. This creates the brine in which fermentation occurs.
3. Add optional flavorings
   If using, add the caraway seeds, juniper berries, bay leaves, peppercorns, garlic, apple slices, and onion to the cabbage mixture. Mix thoroughly to distribute evenly.
4. Pack into fermentation vessel
   Pack the cabbage mixture firmly into a clean fermentation crock or large glass jar, pressing down with your fist or a tamper to remove air pockets. The cabbage should be completely submerged in its liquid. If there isn't enough liquid to cover, add a small amount of filtered water.
5. Weigh down the cabbage
   Place a clean weight (such as a water-filled zip-top bag or ceramic fermentation weights) on top of the cabbage to keep it submerged below the brine. Cover with a clean cloth secured with a rubber band, or use an airlock lid if available.
6. Ferment at room temperature
   Place the vessel in a cool, dark place (65-75°F/18-24°C) for at least 7 days and up to 4 weeks. Check daily to ensure the cabbage remains submerged, and to release any gases by pressing down on the cabbage. A longer fermentation will result in a tangier sauerkraut.
7. Test for doneness
   After 7 days, taste the sauerkraut. It should be pleasantly sour and slightly crunchy. If you prefer a stronger flavor, continue fermenting for another week or two, tasting periodically.
8. Store properly
   Once the sauerkraut has reached your desired flavor, remove any weights, transfer to clean jars with tight-fitting lids, and refrigerate. Properly stored sauerkraut will keep for several months in the refrigerator.