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Sauerkraut Homemade

  • 18 pounds green cabbage
  • 100 gr salt
  • 30 gr sugar
  • 3 Tbsp Juniper Berries
  • a non-metallic container, crock is best, heavy duty plastic acceptable,
  • clean!
  • a boiled-in-water clean linen towel
  • a boiled-in-water level platter
  • an absolutely clean heavy non-porous weight/stone

Note: Depending on the number of layers apportion the salt, sugar and juniper berries to have enough for each layer. Finely slice cabbage and place in container. Layer about 3-4 thick, sprinkle with salt and sugar. With a clean millet mash the cabbage until a foamy liquid develops. Place 6-8 Juniper berries on layer, and cover the area with thinly sliced onions. Repeat this process until cabbage has been used up and after every layer mashing the cabbage down till the foamy liquid develops further. Do not fill container more than 4/5 full. Place linen towel over the cabbage with excess hanging over container, place flat round platter to cover the area (doesn't have to fit exactly to the edge), fold the towel excess over plate. Then locate a heavy weight and place that on top. To completely cover cabbage with liquid, add 10 grams Salt per 4 1/4 cups water. Water level should be over top of plate/platter. To store: 3 days at 20-22 Celsius or 68-71 Fahrenheit 2-3 weeks after that at 15 Celsius or 60 Fahrenheit If a whitish bubbly film/layer has developed: remove weight, plate/platter and linen towel. Boil again to get rid of any trace of this whitish bubbly film. With a clean cloth wipe and clean the side of the container so that no whitish film remains. Cover again with the clean towel and platter and place weight on top. Check every week after that and repeat process unless you freeze the kraut in plastic bags. It is emphasized that sauerkraut is very touchy about bacteria, therefore, remember cleanliness over everything. Use caution to avoid bacteria.

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