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Sauerkraut

white cabbages
coarse salt
juniper berries

Remove the stump (core) and the green or damaged outer leaves from
some white cabbages. Using a knife with a broad blade or a special
shredder or food processor, cut the cabbages into very fine strips.
Wash and drain thoroughly. Line the bottom of a container with
large cabbage leaves or vine leaves and arrange the shredded cabbage
in layers, covering each layer with coarse salt and sprinkling with
juniper berries. Put a handful of coarse salt on the final layer.
Cover with a cloth, then with a wooden lid that fits inside the
container. Place a heavy stone on this lid. By the next day, the
pressure should have forced out sufficient water to cover the lid.
Ensure that it is always so. Keep in a cool place. After about
three weeks, when no more foam forms above the cabbage, the sauerkraut
is ready to eat. Each time some sauerkraut is taken out, remove
the covering liquid, replace the cloth, the lid, and the stone,
and add fresh water.

Sauerkraut should not be kept too long; eventually it turns yellow
and acquires a more pronounced flavor. According to some, it should
remain slightly crisp and should never be reheated. Others, on the
contrary, enjoy it after repeated cooking, when it has a slightly
reddish color due to contact with the bottom of the saucepan when
the water has almost evaporated.

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