Caraway And Juniper Sauerkraut

Two per cent salt by weight is the whole recipe; everything else is a matter of taste and patience.

The target is a clean, sharp sourness with the cabbage still crunchy, not soft and gray.

Nothing is added but salt and time — the cabbage brings its own bacteria and its own liquid.

Taste it every few days from the second week and jar it the moment it tastes right to you.