5 medium heads of cabbage                                                   3 small tart apples

8 juniper berries, mashed                                                         1 Tbs caraway seeds

2 qts boiled water                                                                             2-3 Tbs sea salt 
 

Cabbage leaves are naturally covered with lactobacillis bacteria, so there is no need to inoculate sauerkraut with acidophilus—it makes its own!  You can use both green and red cabbage (preferably organic), but while the flavor is the same, even a small amount of red cabbage will create a pink kraut.  I use a mixture of finely grated and thinly shredded cabbage, about half and half.  The finely grated cabbage results in a quicker and better fermentation, while the thinly shredded cabbage improves the texture of the kraut.  The salt initially inhibits competing bacteria, allowing the lactobacilli to multiply.  During the first few days of fermentation, the lactobacilli create an acidic environment that only they can survive in.   

Sauerkraut can be made with just shredded cabbage, salt, and enough brine to cover the surface of the kraut.  Apples, juniper berries, and caraway seeds are also traditional ingredients.  Finely shredded carrots and other vegetables can also be added for variety.   

Preparation:  Begin by boiling 2 quarts of water; add 1½ Tbs of sea salt and allow the brine to cool while you prepare the cabbage.  Peel away and discard any yellow or blotched outer leaves, but save 4-5 of the coarse, outer leaves to layer over the top of the kraut.  Split a head of cabbage, and carve out the core.  Finely grate the core down to the woody base; cabbage cores contain inulin and other sugars, as well as flavor components, so use all but the most fibrous parts.  Quarter the cabbage and grate 2 of the quarters, placing them in a large bowl.  Sprinkle 1 tsp of salt over the cabbage, along with a scattering of caraway seeds and 1-2 mashed juniper berries.  Thinly slice the other quarters, and cut the slices in half to form 3” ribbons.  Mix the grated and shredded cabbage together in the bowl with the other ingredients.  With the clean crock on a solid chair or the floor, place half the cabbage mixture in the crock.  Using your fist, mash the cabbage down hard, moving around the crock in a circular pattern until the layer is compressed and juicy.  Mashing the cabbage packs the particles close together and releases plant juices and sugars that accelerate the fermentation.  Layer on the rest of the first cabbage and mash down.  Process the next head of cabbage as you did the first.  If you’re adding apples, shred one of them and add at this stage.  Layer into the crock and mash with your fist.  Repeat with the remaining heads of cabbage.   

With a Harsch Sauerkraut crock, you need to leave enough room for the weight stones, so fill to about 1” from where the rim begins to turn inward to form the lip.  Pack the sauerkraut tightly, place the retained outer cabbage leaves over the top of the kraut, and place the weight stones on top of everything.  Pour the cooled brine on so that the weight stones are covered with ½-1” of brine (it’s okay if the brine is luke-warm, just make sure it isn’t hot); do not overfill, since there is some expansion during fermentation.  Pour about 1c of water into the rim of the crock, put the lid on, and place in a warm place—ideally 72-74 F—for the first 2-3 days of fermentation.  DO NOT OPEN THE LID FOR THE FIRST 2 WEEKS.  The fermentation creates a lot of carbon dioxide; excess CO₂ bubbles out under the ceramic lid, but the rest diffuses into the brine, creating the acidity that allows lactobacilli to thrive.