WHY THIS RECIPE WORKS Sauerkraut delivers a huge flavor punch when paired with bratwurst, hot dogs, Reuben sandwiches, and more. It’s complex, and seems complicated, yet it’s nothing more than shredded
cabbage and salt left to ferment. Naturally occurring bacteria do all the work: They devour sugars in the cabbage, producing lactic acid. This acidity and the flavor compounds they produce lend sauerkraut its
trademark flavor. The kosher salt keeps bad bacteria at bay, so don’t skimp on it. On the flip side, too much salt halted the fermentation; this meant that our sauerkraut didn’t become acidic enough and bad bacteria
took over. The same principle applied to the temperature range, since temperature can encourage certain types of bacteria to either flourish or go dormant. A fermentation temperature of about 65 degrees was best; too cool and the cabbage didn’t ferment, too hot and the sauerkraut was mushy and overly funky. To keep the cabbage submerged, we placed a bag of brine on top. We like to use brine rather than water, because if the bag breaks it won’t ruin the careful balance of salinity inside the jar (something we learned the hard way).

Makes about 1½ quarts

Total time: 25 minutes (plus at least 6 days fermenting time)

INGREDIENTS

• 2½ pounds green cabbage (1 head), quartered, cored, and sliced ⅛ inch thick (7 cups)
• 2 tablespoons kosher salt
• 1½ teaspoons juniper berries
• 2 cups water

PREPARATION 

1. Cut out parchment paper round to match diameter of ½-gallon widemouthed jar.
2. Toss cabbage with 4 teaspoons salt in large bowl. Using your hands, forcefully knead salt into cabbage until cabbage has softened and begins to release moisture, about 3 minutes. Stir in juniper berries.
3. Tightly pack cabbage mixture and any accumulated liquid into jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of cabbage.
4. Dissolve remaining 2 teaspoons salt in water and transfer to 1-quart zipper-lock plastic bag; squeeze out air and seal bag well. Place bag of brine on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.
5. Place jar in 50-to 70-degree location away from direct sunlight and let ferment for 6 days; check jar daily, skimming residue from surface and pressing to keep cabbage submerged.
6. After 6 days, taste sauerkraut daily until it has reached desired flavor (this may take up to 7 days longer; sauerkraut should be pale and translucent, with a tart and floral flavor).
7. When sauerkraut has reached desired flavor, discard cheesecloth, bag of brine, and parchment; skim off any residue.
8. Serve. (Sauerkraut and accumulated juices can be transferred to clean jar, covered, and refrigerated for up to 6 weeks; once refrigerated, flavor of sauerkraut will continue to mature).