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How to Make Sauerkraut. Sauerkraut is the perfect topping or a great complement to any
side dish. Control the salt and the flavor by making your own sauerkraut at home using
this recipe. You will need 5 lbs. green cabbage 3 tbsp. kosher salt Water Food processor Crock
or plastic container Mason jar Towel Storage jars with lids 1 tbsp. juniper berries (optional)
and 2 tsp. caraway seeds (optional). Step 1. Shred the cabbage in the food processor,
working in small batches. Then place the shredded cabbage in a large bowl and add salt. Use
clean hands to mix it well. Add juniper berries and caraway seeds to the salted cabbage for
an extra burst of flavor. Step 2. Add a batch of salted cabbage to a large plastic container.
Use your hand to press it firmly into the bottom. Continue adding and pressing cabbage
in batches, leaving at least 5 inches of clearance between the cabbage and the top of the plastic
container. Step 3. Cover the cabbage with a plate that fits snugly into the plastic
container. Then fill the Mason jar with water and place it on top of the plate to add weight.
Cover the container with a towel. Step 4. Let the cabbage sit for 6 hours, and then
check to make sure brine is being produced. You should find at least 1 inch of brine covering
the plate. Press down on the plate or add more weight if the cabbage isn't producing
enough brine. Step 5. Store the container in a place where the temperature is 70 degrees.
Check the sauerkraut every two days, and skim any foam from the top of the brine with a
spoon. Rinse and replace the plate and jar, and keep the brine at 1 inch above the plate.
Add more weight if the brine evaporates. Step 6. Taste the cabbage after it has been fermenting
for 1 week. Allow it to ferment until it reaches the density of flavor you like -- anywhere
from 1 to 4 weeks. The longer the sauerkraut ferments, the stronger the flavor. Can the
sauerkraut sooner for a mild flavor, and allow it to ferment longer if you want a stronger
taste. Step 7. Add the finished sauerkraut to jars, filling them with the cabbage and
brine and leaving 1/2 inch of head space. Store the jars in the refrigerator, where
it will keep for 3 to 4 months. Enjoy your crunchy and tangy treat as a side with your
favorite dishes. Did you know After being handmade and marketed on a small scale for
four years, the Cabbage Patch Kids dolls were introduced to a worldwide audience in 1982.
In the first year of sales, nearly 3 million dolls were sold.