Remove outer leaves, quarter each head, and core. Shred finely with a knife, mandoline, or food processor.

In a large bowl, toss shredded cabbage with salt. Add caraway seeds, grated apple, sliced onion, and juniper berries if using. Let sit for 10–15 minutes to soften.

Use clean hands to squeeze and massage the cabbage for 5–10 minutes until it releases juices and becomes limp. You should see a brine forming.

Pack the cabbage tightly into a clean fermentation jar or crock. Press down firmly so the brine rises above the cabbage with no air pockets remaining.

Place a weight to keep cabbage submerged under the brine.

Cover with an airlock lid or a clean cloth secured with a rubber band to allow gases to escape.

Let ferment at room temperature (60–72°F / 16–22°C) for 1–4 weeks. Taste at 1 week, then every few days until it reaches the tanginess you like.

When ready, transfer to the refrigerator. Properly fermented sauerkraut keeps in the fridge for several months.

Sauté diced smoked bacon in a pot until browned. Remove excess fat.

Add 2–3 cups of fermented sauerkraut (drain if very wet), 1/2 cup apple cider or stock, and a bay leaf. Add a tablespoon of butter if desired.

Cover and simmer gently for 20–30 minutes to meld flavors. Taste and season with pepper; salt usually isn’t needed.