Food Network: Sauerkraut

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Sauerkraut
Recipe courtesy Alton Brown, 2004

Ingredients
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar

Instructions
In large mixing bowl, mix cabbage thoroughly with
salt, juniper berries, and caraway seeds, using hands or tongs. If using your
hands, make sure that they are very clean prior to mixing. Let stand for 10
minutes.

Pack cabbage mixture down into a large plastic food container. Top with a lid
smaller than the opening of the container and place a glass jar filled with the
quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees
F). In a day, the cabbage should have given up enough liquid to be completely
submerged. The jar serves as a weight to keep the cabbage submerged and away from
air.

Check cabbage every other day for approximately 2 weeks and skim the surface of
scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and
store in the refrigerator for up to 6 months.

Prep Time: 15 minutes
Inactive Prep Time: 4 weeks