A homemade sauerkraut recipe from the Food Network involves combining green cabbage, pickling salt, juniper berries and caraway seeds in a mixing bowl, curing the mixture and then storing it in a cool area for two weeks. Another recipe from Food & Wine adds Granny Smith apples to the sauerkraut.
Combine 5 pounds of shredded green cabbage in a large mixing bowl. Add 3 tablespoons of pickling salt, 1 tablespoon of juniper berries and 2 teaspoons of caraway seeds. Mix everything thoroughly, and allow the mixture to cure for 10 minutes. Pour the cabbage mixture into a plastic food storage container. To allow air flow and fermentation, don't seal the container fully. A good option is to place a lid one size smaller than the container over the cabbage mixture. Fill a quart-sized jar with water, and place it on top of the lid to press the cabbage down.
Place the container in a cool area. After two weeks, skim any film from the surface of the cabbage mixture. Allow it to stand for another 2 weeks before transferring the cabbage to an airtight, refrigerated container. During the waiting period, if the cabbage emits a foul odor, discard the contents, and start fresh. Another recipe suggests adding 1 Granny Smith apple that has been peeled, cored and cut with a mandoline.