Sauerkraut In A 1 Qt Mason Jar Recipe

Directions:

1. In a clean, non-metallic bowl, mix cabbage, juniper berries, caraway, mustard seeds, and salt. Stir cabbage to release juices. Let rest 10 minutes then mix again. Repeat this for 1-2 hours.
2. Sterilize your 1 qt jars and lids by boiling for several minutes in water and draining on a clean dishcloth.
3. Pack into a sterilized quart-sized, wide-mouthed jar, pushing down with a wooden mallet. Add filtered, or non-chlorinated, salty (1 teaspoon of salt per cup of water {side note I like to use sea salt}) water to rim of jar and cap loosely with a sterilized canning lid. Place jar on a tray to catch overflowing juices. Keep the jars between 65°F and 72°F for 2 to 3 weeks.
4. After the bubbling stops (fermenting), check container and top off with salty (1 teaspoon salt per cup of water, warm slightly to dissolve completely) water if level falls below the rim. Skim any (harmless) white spots or film from the top, close jar tightly, wipe off outside of jar and store in the refrigerator until you use it up.
5. (Side Note): German sauerkraut is made using salt, whereas Kimchi is made with rice wine. Both create a favorable environment for fermentation. Canned sauerkraut should be rinsed in a colander prior to eating, to reduce the briny flavor, but fresh sauerkraut does not have to be. Sauerkraut may be eaten raw, as a garnish or salad, or cooked, with apples, bacon and onions. It is low in calories, too.