White Sauerkraut

Ingredients Metric US
white cabbage 1 kg 2.2 lb
salt, 2.5% 22 g 4 tsp
caraway seeds 2 g 1 tsp
whole juniper berries 1 tsp
  1. Remove outer leaves.
  2. Cut cabbage in quarters, remove cores. They may be finely grated and added as well.
  3. Mix cabbage with salt and spices and pack tightly in a container.
  4. Cover with leaves and apply weight.
  5. Ferment, preferably around 68° F (20° C), for about 3 weeks.

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