Homemade Sauerkraut

Ingredients
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar

Directions

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