Ingredients
Method
1.Discard outer leaves of cabbage. Cut cabbage in half; cut out core.
2.Finely shred cabbage and place in a bowl with salt, caraway seeds and juniper.
3.Pound with a wooden pounder or meat hammer for about 10 minutes, until juices are released.
4.Pack cabbage tightly into clean glass jar, pressing down so liquid rises above the produce and air bubbles are released.
5.Repear this process until the jar is filed. Liquid must cover the cabbage by about 2 centimetres.
6.Wipe rim of jar; seal.
7.Place 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.
8.After 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.
Note