Homemade Raw Sauerkraut

Steps

1. 1Place shredded cabbage in a large bowl and add juice, cloves and juniper berries, if using.
2. 2Mix to combine.
3. 3Spoon into the fermentation crock and press down, making sure there is about 3/4 inch headspace at the top.
4. 4Add salt to cover top.
5. 5Top with ceramic disc and screw on lid.
6. 6Allow mixture to ferment at room temperature for at least a week.
7. 7After 24 hours, if the liquid doesn't cover the cabbage all the way, stir salt into the mixture and add a little water.
8. 8After desired level of fermentation is reached, refrigerate or serve.