Great Guide to Sauerkraut

what you need

• 2kg very firm, pale green or white cabbage
• 3 Tbsp. coarse sea salt or kosher salt
• 1 tsp. caraway seeds
• 1 tsp. peppercorn
• 1 tsp. juniper berries
• Clean glass jar

how to make it

1. Remove any wilted outer leaves from the cabbage and wash it thoroughly.
2. Quarter the cabbage, remove the core, and slice it into thin strips.
3. Place the strips in a large plastic mixing bowl and season with sea salt.
4. Massage the salt into the cabbage for 5 minutes, then wait another 5 minutes before repeating. You should have a considerably less amount of cabbage sitting in its brine at the end. Next, combine the caraway seeds, peppercorns and juniper berries in the bowl.
5. Fill the jar with a couple handfuls of cabbage and pack it down with a wooden spoon. It’s essential to get rid of as many air bubbles as possible. Continue packing until the jar is completely full, leaving approximately 2cm at the top. There should be enough brine to cover the cabbage, if not mix warm water and salt together in 1:1 ratio, allow to cool then pour into jar.
6. Attach a tight cover to the jar and leave it for at least one week at room temperature, out of direct sunlight.
7. After a day or so, lift the jar’s lid to release any pent-up gasses and be mindful of any scum forms, cleaning it off is seen. 
8. After a week of fermenting, taste and smell your kraut, allow it to ferment for a little longer if you want it to have more tang.
9. Serve with a juicy Three Aussie Farmers German Knuckle and enjoy!