Traditional Homemade Sauerkraut

Prepare the cabbage: Remove the outer leaves of the cabbage and set them aside. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage into shreds.

Massage the cabbage: Place the shredded cabbage in a large bowl. Sprinkle the salt over the cabbage. Begin massaging the cabbage with your hands for about 10 minutes until it starts to release liquid.

Add optional spices: If using, mix in the caraway seeds and juniper berries with the cabbage.

Pack the cabbage: Transfer the cabbage and its liquid into a clean fermentation jar or crock. Press down firmly to submerge the cabbage under its own liquid. Place one of the reserved outer leaves on top to help keep the shredded cabbage submerged.

Weight the cabbage: Place a fermentation weight or a small, clean jar filled with water on top of the cabbage to keep it submerged. Cover the jar with a clean cloth or a fermentation lid to allow gases to escape.

Ferment the sauerkraut: Let the sauerkraut ferment at room temperature (around 65-75°F) for 1-4 weeks. Taste it periodically until it reaches your desired level of tanginess.

Store the sauerkraut: Once fermented to your liking, remove the weight and outer leaf. Transfer the sauerkraut to clean jars, seal, and store in the refrigerator for up to 6 months.