Depending on the recipe, it can take up to 4 weeks to make sauerkraut, during which you do not have to cook the ingredients. Much of this time is dedicated to inactive cooking time.
After preparing cabbage with other ingredients, such as salt and juniper berries, place it in a glass jar of water and let the cabbage soak overnight. At this time, you must check the ingredients to make sure they are submerged in water.
From here, you let the cabbage continue to soak for 2 weeks, removing any scum that consolidates on the surface. The ingredients should set for at least 4 weeks. At this time, you can remove from the container and prepare for serving. Once refrigerated, it can be stored for up to 6 months in an airtight container.