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Homemade Sauerkraut


5 pounds shredded green cabbage
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 tablespoon celery seeds
1 clove crushed garlic
1 quart water in a sanitized glass jar
2 gallon plastic container or greater - extremely clean and with a lid
A smaller lid to fit inside of 2 gallon container

This process can be tricky, just make sure, whatever you do, everything is extremely clean and anything touching the food is very clean - including hands, bowls, and tongs. You do not want any germs to fester in this mixture as it starts to ferment.

In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, celery and caraway seeds, and crushed garlic using tongs.

Let stand for 10 minutes.

Pack cabbage mixture down into a large, clean, plastic food container. Place the smaller lid on top of the cabbage and place a glass jar filled with the quart of water on top of the lid. [The jar serves as a weight to keep the cabbage submerged and away from air.] Cover the 2 gallon container.

Place this in cool area overnight such as near a freezer or by an outdoor porch.

After 24 hours, the cabbage should be completely submerged in its own liquids. Check every other day for 2 weeks and skim the surface if any scum appears. Let stand for 4 more weeks.

Transfer to an airtight container and store in the refrigerator for up to 6 months.