From Hunter’s Kitchen: Sauerkraut

After my first year or so out of culinary school and working in restaurants I gained interest in pickling, fermenting, and kimchi.  I find it all fascinating!  I spent years working on different fermented recipes and pickles.

Ingredients:

• 2 lbs cabbage (loosely packed shredded)

• 15 juniper berries

• 1 tsp black peppercorns

• ½ tsp pink peppercorns

• 1 tsp mustard seeds

• 1 tsp caraway seeds

• 5 tsp pickling salt, or Kosher salt (non iodized)

• 2 c filtered water

Directions:

1. In a clean, non-metallic bowl, (Try to avoid metal bowls and utensils when preparing the sauerkraut. Some metal containers—except for stainless steel—may react with the acid in the food and give it a strange flavor or color which could leach into the food) mix together the cabbage and 4 teaspoons of the salt.  Massage the salt into the cabbage for 2-5 minutes until the water starts to release from the cabbage and it begins to look wilted.  Add in the juniper berries, peppercorns, caraway seeds, and mustard seeds. Let it rest for about 30 minutes. 

2. While it's resting, Sterilize a 1-quart, or larger wide-mouthed mason jar and the lid by boiling for several minutes in water and let drain on a clean dishcloth. Once cool, pack the cabbage and seasonings into the sterilized jar with a wooden spoon.  

3. Combine the filtered water with the remaining tsp of salt. Pour the water mixture over the cabbage, filling it so it just covers the cabbage by about ½ an inch with liquid. Place a small 2-3 square of plastic wrap inside the jar on top of the cabbage to create some surface tension.  Place a small ramekin or weight (sterilized) on top of the plastic wrap to weigh down the cabbage.  I use a small sauce bowl. Cap loosely with a sterilized canning lid or a fermentation lid.  If you use the canning lid, place the jar on a plate to catch any overflowing juices as the sauerkraut will need to “burp” several times a day to release all the gasses it's producing.  

4. The mixture will begin to bubble after just the first day, be sure to check liquid levels in the jar.  If the liquid has fallen below the level of the cabbage, mix another cup of water and tsp of salt and add to the jar until it is ½ in above the cabbage. 

5. Taste your sauerkraut every 3-4 days.  It will continue to get more potent. My Ideal is 2 weeks of fermenting, but I do not recommend exceeding 3 weeks. Once it is to your liking, close the jar tightly with a sterilized canning lid and ring, wipe off the outside and the rim of the jar, and store it in the refrigerator.