"Homemade sauerkraut is the best! I left out the juniper berries, cause frankly I dont like them. had trouble getting enough liquid out of my cabbage so i added a weak salt brine solution to the cabbage and it worked perfectly to cover it with some room to spare. I should have let it ferment a little longer to increase the sourness, but i was so excited after 3 weeks, i couldnt wait to jar it up and share with friends. Delicious none the less