Sauerkraut Recipe: Traditional Fermented for 21 Days

Instructions:

1. Remove the tattered outer leaves of your 900g cabbage and set one aside. Quarter the head, remove the core, and slice the leaves into very thin ribbons. Smell Checkpoint: You should notice a sharp, peppery, green aroma as the knife breaks the cell walls. Place the shreds into your large bowl and sprinkle the 1.5 tablespoons of sea salt over the top.
2. Using clean hands, massage the salt into the cabbage for about 10 minutes. Smell Checkpoint: The grassy scent will start to turn sweeter, almost like wet hay or fresh cut lawn. You are looking for the cabbage to turn translucent and for a pool of liquid (the brine) to collect at the bottom of the bowl.
3. Stir in your 1 teaspoon of caraway seeds and 4 juniper berries. Grab handfuls of the mixture and pack them into your glass jar. Press down firmly with your fist or a wooden spoon after every few handfuls. Note: You want to eliminate all air pockets to prevent spoilage.
4. Pour any remaining liquid from the bowl over the cabbage. Place your fermentation weight on top, ensuring the liquid rises at least 2cm above the vegetables. Cover the jar with a breathable cloth or a loose lid.
5. Place the jar in a cool, dark spot (18°C to 22°C is the sweet spot). Check it daily to ensure the cabbage is still submerged. Smell Checkpoint: Around day 7, the aroma will shift from salty vegetable to a bright, tangy, vinegar like punch that tickles the nose.
6. After 14 days, take a clean fork and try a little. If it's tangy enough for you, move it to the fridge. If you want more funk, let it go the full 21 days.
7. Once the flavor is reached, wipe the rim of the jar, seal it with a tight lid, and refrigerate. The cold temperatures will significantly slow down the fermentation process, locking in that specific level of acidity.