How to make Sauerkraut

Ingredients

• 1 large head White cabbage
• as needed Coarse salt
• as needed Coriander seeds
• as needed Juniper berries

Instructions

1. 1Shred the white cabbage finely using a machine or a sharp knife. Discard the outer leaves and core.
2. 2In a clean, food-safe container (e.g., a large glass jar or a ceramic crock), place a layer of coarse salt at the bottom. Add a layer of shredded cabbage, followed by a layer of salt. Repeat these layers, ensuring the top layer is salt. Season with coriander seeds and juniper berries as desired.
3. 3Press down on the cabbage layers firmly, using a clean pestle or your hands, to release the juices. Continue adding layers of cabbage and salt, pressing down each time, until the juice floats on the surface.
4. 4Cover the cabbage with a clean cloth and place a weight (e.g., a clean plate with a weight on top) on top to keep the cabbage submerged in its brine. Place the container in a cool, dry place (cellar or refrigerator). Allow the sauerkraut to ferment for about a month. During the fermentation process, the pickle (brine) may need to be drawn off and replaced with fresh brine if it becomes cloudy. This should be done every day. Renew the cloth and wash the cover. Ensure the container is properly closed each time it is opened.
5. 5After a month, the sauerkraut will be ready to eat. Store in the refrigerator to slow down the fermentation process. Serve as a side dish.