Sauerkraut

Instructions

1. Remove any damaged outer leaves from the cabbage. Cut the cabbages into quarters and remove the cores. Thinly slice the cabbage using a sharp knife, mandoline, or food processor.
2. In a large mixing bowl, combine the sliced cabbage with the kosher salt. Massage the cabbage with your hands for about 5-10 minutes until it becomes limp and begins to release its juices.
3. If using, add the caraway seeds, juniper berries, black peppercorns, grated carrot, and sliced onion to the cabbage. Mix well to distribute the spices and vegetables evenly.
4. Pack the cabbage mixture tightly into the clean glass jar, pressing down firmly with a tamper or the back of a spoon to release more juices and eliminate air pockets. Add the bay leaves on top.
5. If the cabbage is not completely submerged in its own juice, top it off with a little filtered water to ensure it is covered. Leave about 1-2 inches (2.5-5 cm) of headspace at the top of the jar.
6. Seal the jar with its lid, but do not tighten it completely to allow gases to escape. Place the jar on a plate or in a bowl to catch any overflow during fermentation.
7. Store the jar in a cool, dark place at room temperature (around 65-75°F/18-24°C) for about 1 to 4 weeks. Check daily to ensure the cabbage remains submerged and press down if needed.
8. Taste the sauerkraut after one week to check its flavor. When it reaches your desired tanginess, transfer the jar to the refrigerator to slow the fermentation process.
9. The sauerkraut will continue to develop in flavor in the refrigerator and can be stored for several months.