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Sauerkraut - Homemade

18 lbs green cabbage
100 gr salt
30 gr sugar
3 Tbsp Juniper Berries
a non-metallic container, crock is best, heavy duty plastic acceptable,
a boiled-in-water clean linen towel
a boiled-in-water level platter
an absolutely clean heavy non-porous weight/stone

Note: Depending on the number of layers apportion the salt, sugar
and juniper berries to have enough for each layer.

Finely slice cabbage and place in container. Layer about 3-4 thick,
sprinkle with salt and sugar. With a clean millet mash the cabbage
until a foamy liquid develops. Place 6-8 Juniper berries on layer,
and cover the area with thinly sliced onions. Repeat this process
until cabbage has been used up and after every layer mashing the
cabbage down till the foamy liquid develops further. Do not fill
container more than 4/5 full. Place linen towel over the cabbage
with excess hanging over container, place flat round platter to
cover the area (doesn't have to fit exactly to the edge), fold the
towel excess over plate. Then locate a heavy weight and place that
on top. To completely cover cabbage with liquid, add 10 grams Salt
per 4 1/4 cups water. Water level should be over top of plate/platter.

To store:

3 days at 20-22 Celsius or 68-71 Fahrenheit
2-3 weeks after that at 15 Celsius or 60 Fahrenheit

If a whitish bubbly film/layer has developed: remove weight,
plate/platter and linen towel. Boil again to get rid of any trace
of this whitish bubbly film. With a clean cloth wipe and clean
the side of the container so that no whitish film remains. Cover
again with the clean towel and platter and place weight on top.
Check every week after that and repeat process unless you freeze
the kraut in plastic bags.

It is emphasized that sauerkraut is very touchy about bacteria,
therefore, remember cleanliness over everything. Use caution to
avoid bacteria.


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