Sauerkraut

Sauerkraut Preparation

Ingredients

Preparation: 15"
Waiting time: 3 weeks

storage:
unopened 1 year
​opened a few weeks

• 1 kg organic cabbage
• 10 g sea salt 
• juniper berries and/or  caraway seeds

2 x 50 cl rubber sealed jars Le Parfait  
or Consul  type
Do not wash the cabbage

Recipe

Wash the jars very carefully, add a little white vinegar and rince.
Remove 1 large cabbage leaf and keep it for later use. 
Shred the rest of the cabbage with a mandolin or a knife. In a large bowl, mix the cabbage with the salt pressing it with your hands and leave for 10 minutes. 
Start filling the jars, one layer of cabbage at a time pounding with a wooden pounder until juices come to the top of the cabbage to remove air bubbles. Add some of the seeds and keep adding layers until 2cm from the top. Place the saved leaf on top and use a small glass jar or glass lid to put on top of the cabbage to keep the cabbage from coming up.

Close the jars and leave on a plate at room temperature and away from light for one week.
 It is possible that the liquid comes over the sides but please refrain from opening.
After a week, put the jars in the fridge and leave them for another few weeks before opening.

For more heath infos check my articles:
probiotics 
lacto fermentation