- 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage
- 10 juniper berries
- 1 tsp. caraway seeds
- 1 tsp. yellow mustard seeds
- 1-2 tsp. un-iodized or pickling salt
- 1 c. filtered water mixed with 1 tsp. salt
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. You may let this rest longer (1-2 hours) if needed.
Sterilize jar and lid by boiling for several minutes in water and draining on a clean dishcloth.
Pack into a sterilized quart-sized, wide-mouthed jar, pushing down with a wooden mallet. Add filtered, or non-chlorinated, salty (1 teaspoon salt per cup of water) water to rim of jar and cap loosely with a sterilized canning lid. Place jar on a tray to catch overflowing juices. Keep jar between 65°F and 72°F for 2-3 weeks.
After bubbling stops, check container and top off with salty (1 teaspoon salt per cup of water, warm slightly to dissolve completely) water if level falls below 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.