Sauerkraut

Directions

• Remove the outer leaves from the cabbage and reserve some to cover the sauerkraut.
• Cut the cabbage in half and remove the core.
• Slice the cabbage finely. You can do this with a sharp knife or use a food processor.
• In a large bowl, mix the sliced ​​cabbage with the salt.
• Massage the cabbage for a few minutes until it starts to release juice. This is important for the fermentation process.
• Add optional seasonings such as juniper seeds, black peppercorns, bay leaves or garlic, depending on your preference. Mix well.
• Transfer the cabbage and seasonings to a clean, sterilized glass jar. Compact the cabbage well so that the juice covers everything.
• Cover the cabbage with the reserved outer leaves, making sure the cabbage is fully submerged in the juice. This helps prevent contamination.
• Place a weight on the cabbage leaves (this can be a clean stone or a specific fermentation weight) to keep the cabbage submerged. Then cap the bottle.
• Let the sauerkraut ferment in a cool, dark place for at least a week. During this time, you may need to open the lid to release any accumulated gas.
• After fermenting, store the sauerkraut in the refrigerator. It will continue to develop flavor over time.