Rinse Cabbage to get rid of impurities. Quarter each cabbage head, cut out and discard the hard white center.
Take the largest leaves from one cabbage and lay them out at the bottom of your clean and rinsed out crock pot.
Shred cabbage with your cabbage shredder.
Add a layer of shredded cabbage over the laid out leaves in the crock pot. Sprinkle some salt (about 2-3 Tablespoon each time) over that and a few juniper berries. Compress by stomping down with the stomper.
Repeat the layering process until you used up all the cabbage, salt, and juniper berries. After each layer stomp it down.
Pour all the luke warm water over the cabbage. That will activate the fermentation process.
Place clean crock pot weights over the cabbage and close the crock pot with the lid. Pour water into the ring of your crock pot and make sure there is always water in that.
Wait 6 weeks until cabbage is done fermenting into Sauerkraut.
When done fermenting, keep in the crock pot to store and/or use it up in a dish by cooking it further in a pot with meats and seasonings. (See post info)
1 Serving ~ 1 portion of a cooked Sauerkraut meal per Person
We use a cabbage shredder because it gets the cabbage the perfect consistency. We haven't found a kitchen machine who did that. Hence why doing it manually is more cumbersome (but well worth the trouble for a perfect Sauerkraut!!). You will build up your arm mussels. :)