To prepare sauerkraut, gather 5 pounds of green cabbage, 3 tablespoons pickling salt, 1 tablespoon juniper berries, 2 teaspoons caraway seeds and 1 quart of water. Mix all ingredients together, and place in a cool area, allowing it to stand several weeks marinating in its own juices.
First, make sure that the cabbage is shredded, then place it in a mixing bowl with the remaining ingredients. Toss well with either clean hands or tongs, then let the mixture stand roughly 1o minutes. Next, procure an amply sized plastic food container, and pack the cabbage mixture towards the bottom. Take a glass jar, and sterilize it in boiling water. Allow it to cool, and fill it with the quart of water; this acts as a weight to keep the cabbage mixture compact.
The area you select to keep the cabbage should be between 65 and 70 degrees Fahrenheit. When you check the container the next morning, the cabbage should have purged enough liquid to completely cover itself. After two weeks, return and skim off any scum that has materialized on the top of the cabbage, and replace the bottle weight. Total standing time for the sauerkraut should be about four weeks, with the finished product then transferred to sterilized, airtight jars for storage. You can safely keep sauerkraut in the refrigerator for six months.