Put a layer of cabbage
in a very large bowl and sprinkle with salt, juniper berries and peppercorns,
put again a layer of cabbage and sprinkle with salt and berries and
peppercorns; repeat until cabbage has finished. Pour the buttermilk
on top. Put a plate on top with a heavy weight on it and leave the bowl
for at least 4 weeks in a cool place like the basement. Rinse the cabbage
with cold water before using.
Sauerkraut is a real
Worldcook recipe, as people all over the world pickle cabbage, like
oshinko in
Japan and
kim chi in
Korea.
We used to make it
in Uzbekistan,
where sauerkraut was not ready made for sale in the shops. In
The Netherlands
it is probably cheaper to make it, but home made sauerkraut has a nice
soft taste.
