Make the spice. You only need two tablespoons for this recipe, but it is easier and more precise to make a small jar. The spice stays fresh for a few years, and we use it for cookies as well. The cookies are called “ speculaas” or “speculoos”, the spice is called “speculaas” spice. I use my coffee grinder. 8 Tsp cinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise, mace, cardamon, cloves, pepper, coriander, grind to a fine powder.

Use a large plastic tub with lid to keep insects out, like a two gallon tub with lid. Use a mandolin or sharp knife to shred the cabbage, the apples, the onions, put in the tub, add the salt and spices, let stand ten minutes. The sauerkraut mix will start to release its juices after ten minutes. Core and outer leaves go to make soup.

Take a handfull of the mix between your hands, and squeeze into a ball hard enough it would release the juice from the apples.

You can also use a home wine press, or a wooden mallet. Bruise, however, do not pulverize the vegetables.

Find the lid of a pan or round dinner plate that fits inside the tub to keep the sauerkraut submerged to ferment in your pantry. Use weights if needed to keep the sauerkraut submerged. We use boiled rocks. Sauerkraut juice is purple.

Keep cover on tub to keep insects out. Ready in 3 days, perfect in 6 weeks. To stop fermentation, put sauerkraut in refrigerator or cool basement. Stays fresh for a year. Here is a picture of the sauerkraut after three days.