3 Tablespoons sea salt or canning salt
1 Tablespoon juniper berries
1 Tablespoon caraway seeds
Mix all together and let sit for 30 minutes, then pack tightly into fermentation crock. Adjust stones on top and add water in the moat to seal lid. Check in a couple of days to make sure stones are under water. After 4 weeks you can get some out to eat. Be sure to repack sauerkraut tightly and adjust stones once you have removed what you want for eating.