| 1 |
Shred the cabbage. Layer the cabbage, salt, and 3 juniper berries per layer in a large crock or bowl that holds at least 1 gallon. Pack firmly to get rid of trapped air bubbles. Cover with a clean cloth and weigh down with a heavy plate. Place this container in another pan to collect fermenting juices that overflow. Place in an area that remains between 70 and 75 F. |
| 2 |
By the next day, brine will form and cover the cabbage. By the second day, scum will start to form. On the second day, pour the wine over all. Rinse the plate and cloth and replace each day. |
| 3 |
Skim off any scum that has formed after 2 weeks. Skim again after 4 weeks. |
| 4 |
To hot pack, heat the sauerkraut slowly to boil. Pack in clean, hot jars. Leave 1/2 inch headspace. If you run short of juice, mix a brine of 1-1/2 tablespoons pickling salt to 1 quart boiling water. (Divide this mixture among the jars; do not use the new brine to fill just 1 jar.) Seal. |
| 5 |
Sauerkraut can be stored in a crock, and not canned, if it is refrigerated. When removing a portion of Sauerkraut from the crock, make sure that the remaining sauerkraut is coverd with brine. Mix more brine, 1-1/2 tablespoons of pickling salt to 1 quart of water, if necessary. Always use a clean utensil to remove a portion of sauerkraut. |
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