- 1 cabbage (~1kg)
- 15g salt
- 3 bay leaves
- 1 tsp juniper berries
- 1 tsp caraway seeds
- Remove the outer leaves of the cabbage, cut it into segments and remove the tough core.
- Finely slice each segment using either a mandoline slicer or a large kitchen knife.
- Place the cabbage slices in a large bowl, sprinkle with the salt and caraway seeds and knead for 5-10 minutes.
- Using a potato masher, compress the cabbage until it starts releasing its juices.
- Mix in the juniper berries and bay leaves.
- Evenly spread into two clean 1l mason jars and close their lids.
- Place the jars in a stoneware dish (to catch any escaping liquid once the fermentation process gets going).
- Cover and leave in a warm place for 24 hours (I used a black plastic bag).
- Place a clean small jam jar in each jar to compress the cabbage some more- ideally it should be submerged in its juice)
- You can try it after 1-2 weeks – it keeps getting more sour with time if kept at room temperature, so put it in a cool place once it has reached its desired acidity.
- I recommend frying a small onion and a chopped apple and then adding the sauerkraut to the saucepan. Leave to simmer for a few minutes before serving.