Homemade German Sauerkraut

Ingredients

• 8–10 cups loosely packed shredded cabbage (about 2 lbs)
• 10 juniper berries
• 1 tsp caraway seeds
• 1 tsp mustard seeds
• 3 tsp pickling salt (non-iodized), divided
• 1 cup filtered water

Instructions

1. Combine cabbage and seasonings — In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of pickling salt.
2. Release cabbage juices — Stir vigorously to release the cabbage's juices. Let rest for 10 minutes and mix again. Let rest up to 1–2 hours if needed for more liquid to release.
3. Sterilize jar — Sterilize a 1-quart wide-mouthed Mason jar and lid by boiling in water for several minutes. Drain on a clean dishcloth.
4. Pack the jar — Pack the cabbage and seasonings firmly into the sterilized jar, pressing down with a wooden (not metal) spoon.
5. Make brine — Combine filtered water with remaining 1 teaspoon of pickling salt.
6. Cover with brine — Pour the brine over the cabbage, filling to the rim. Cap loosely with the sterilized lid.
7. Set up fermentation — Place the jar on a tray to catch overflowing juices. The mixture will begin to bubble as fermentation starts.
8. Monitor — After bubbling stops (usually several days), check the water level. If it has fallen below the rim, top off with more brine (1 tsp pickling salt per 1 cup water), warmed slightly.
9. Ferment — Keep the jar between 65°F and 72°F on the tray for 1–3 weeks. Cooler temperatures take longer; warmer temperatures speed things up.
10. Taste and finish — After the first week, taste every few days until it reaches your desired tartness. Skim any harmless white film from the top, seal tightly with a sterilized lid, and store in the refrigerator.

Notes

• Use pickling salt — Fine-grained with no additives; keeps the liquid from clouding.
• Natural fermentation — The sauerkraut ferments using bacteria already present on the cabbage leaves.
• Keeps for months — Homemade sauerkraut keeps in the refrigerator for months. Unlike canned, it does not need to be rinsed.
• Customize flavors — Add garlic, dill, lemon peel, fennel, or carrot.
• Scale up — Maintain the ratio of 1 tsp salt per 1 cup water when scaling.
• Non-metallic tools — Use non-metallic bowls and utensils to avoid reactivity with salt.

Tags: #recipe #sauerkraut #fermented #german #condiment #vegetable