Ingredients: • 1 large cabbage head • 3-4 carrots
• 4 tablespoons non-iodised salt • 4 juniper berries, crushed • 1 teaspoon white pepper • 1 cup dry white wine or strong cider (use sulphite-free wine)
Wash and shred the cabbage, discarding tough leaves and stem. Wash and shred carrots. Layer them in a clean bucket, sprinkling with salt and crushed juniper as you go. Use a potato masher to firmly tamp down the vegetables. Gently add wine. Put a plate on top and weigh down with a brick. Cover with a tea towel.
The next day, turn the vegetables, tamp back down with the masher and replace the plate and brick. After a few days, as the cabbage wilts, it should end up fully submerged. If this does not occur, add more wine and salt, turn and tamp down. A layer of scum may form on the surface. This should be skimmed off every few days.
After 4 weeks, the sauerkraut should be ready to use, though it may still taste young and raw. At this point it should be drained and packed into airtight containers. Refrigerate for long-term storage and maturing.
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