Bread needs to be made today, and if time permits, and the baby allows, I will be attempting the following:
Sauerkraut in a Mason Jar
1 Head of Cabbage(8-10 Cups)
10 Juniper Berries
1 tsp. caraway seeds
1 tsp. yellow mustard seeds
1-2 tsp kosher salt
1 cup filtered water mixed with 1tsp. salt
In a clean non-metallic bowl, mix cabbage, juniper berries, caraway seeds, mustard seeds, and salt. Stir to release juices. Let is rest 10 min(or more) and stir again.
Pack into a sterilized quart jar and push down with a wooden mallet. Add filtered water with salt to the rim of the jar. Loosely cover and place on a tray to catch overflowing juice. Place in cool room for 2-3 weeks.
After bubbling stops, check container and top off with more salt water if level drops below rim. Skim any white spots or film off of the top and close jar tightly, wipe off outside of jar and store in refrigerator until you use it up.
Well, my hands are free for a few moments, so it is time to start the lye, and get the bread dough rising, maybe I will be lucky and get to chop the cabbage also....