Sauerkraut in a Mason jar is a good German sauerkraut recipe. This recipe requires a wide-mouthed quart Mason jar that has been sterilized in boiling water for several minutes.
To make sauerkraut in a Mason jar, get at least 8 cups of shredded cabbage. Place the cabbage in a non-metallic bowl, and add 10 juniper berries, 1 teaspoon of yellow mustard seeds, 1 teaspoon of caraway seeds and 1 to 2 teaspoons of pickling salt. Toss the ingredients together, and finish by adding 1 cup of filtered water with 1 teaspoon of salt added to it. Stir everything, let it rest for a few minutes, and stir it again.
Allow the mixture to cure for a couple of hours. Pack the cabbage mixture into a sterilized Mason jar. Make more salted water by adding 1 teaspoon of salt to each cup of filtered water. Top off the jar with the liquid until it reaches the rim. Twist the cap loosely onto the jar, and let it sit at a temperature between 65 and 72 degrees Fahrenheit for up to 3 weeks. Add salted water throughout the weeks so that the water level stays constant. If the top of the liquid sprouts white spots or a film, simply skim it off. After three weeks, the sauerkraut is ready to be used. Store it in the refrigerator.