• 1 large head cabbage
  • 1 cup grated beet
  • 1 tablespoon juniper berries
  • 2 tablespoons Kosher salt

Passo a passo

  1. Chop up the cabbage.
  2. In a large bowl, sprinkle cabbage with salt and massage until there is plenty of liquid and the cabbage softens (about 10 minutes).
  3. Mix in one cup of grated beets for every 5 cups of cabbage and add in juniper berries.
  4. Stuff the cabbage into your sanitized container, pressing the cabbage underneath the liquid (if necessary, add a bit of water to ensure sufficient liquid). All the cabbage should be submerged under the liquid.
  5. Use a small jar filled with beans (or any other clean, weighted item) to press the cabbage under the liquid.
  6. Cover the jar with cheesecloth and secure with a rubber band or twine.
  7. Allow the sauerkraut to culture for 3 to 10 days at room temperature or until it's bubbly and tangy to your liking. Transfer to cold storage.