Caraway-Juniper Sauerkraut

Directions

1. Slice or shred cabbage as finely as you like with sharp knife or with slice wheel of food processor.
2. Mix the cut cabbage, salt, caraway, and juniper in mixing bowl. Massage cabbage mixture aggressively by picking up fistfuls in your hands and squeezing hard, repeatedly, for a minute or two, until liquid starts running freely from the cabbage when you squeeze it.
3. Pack the cut cabbage into canning jar, pressing down firmly as you go, trying to eliminate air pockets in the jar. Once all cabbage is in, pour any remaining liquid from mixing bowl into jar as well. It will all fit.
4. Close lid and leave at room temperature.
5. Once a day for first several days, open jar. (Some gases should escape when you do this.) Pack down contents of jar until liquid rises over them. Close lid just until you meet resistance.
6. Sauerkraut is ready after 4 days or up to a year at room temperature. Taste it at any point during that period, and refrigerate it when you like the way it tastes.

1. For a different flavor, try adding 1 teaspoon whole Frontier Co-op Organic Fennel Seeds, Frontier Co-op Organic Cumin Seeds, or Frontier Co-op Organic Anise Seeds instead of the caraway and juniper.
2. For coleslaw-style sauerkraut, add some shredded carrot and onion and sliced green pepper, remove an equal weight of cabbage, and add 1 teaspoon Frontier Co-op Whole Celery Seed.
3. For curtido-style sauerkraut, add some shredded carrot and onion, remove an equal weight of cabbage, and add 1 teaspoon Frontier Co-op Mexican Oregano Leaf and ½ teaspoon Frontier Co-op Crushed Red Chile Pepper.