Sauerkraut

I am starting the kraut today so that it will be ready for the 17th.   I always worry about these fermenting foods that I’ve never done before, I hate fretting for two weeks when trying something new and discovering that I’ve messed up an element of the recipe and created something icky.

Drawn from the Funny Man Who Cooks, Wynn moniker’s for Alton Brown of Good Eats.

In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.

Pack cabbage mixture down into a large plastic food container. 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. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.

Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.

Prep Time: 15 minutes

Inactive Prep Time: 4 weeks

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