Sauerkraut

Sauerkraut

by Mark Fitzgerald

Ingredients

"I can remember crocks of jams, jellies, pickles, sauerkraut all stored for use. The cabbages were turned upside down with the roots still on them."

• 1/2 head cabbage
• 1 tablespoon kosher salt
• 1/2 teaspoons caraway seeds
• 1/2 teaspoon juniper berries (other seasoning such as dill or celery seeds can replace this)

Directions

In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds. Let stand for 10 minutes and let the salt do its thing.

Place the cabbage mixture into a wide mouth quart down or other food safe crock. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. In other words weigh down the cabbage so that it is submerged in its own liquid.  The jar serves as a weight to keep the cabbage submerged and away from air.  Place in cool area overnight. 

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Transfer to an airtight container and store in the refrigerator.