Choucroute a la Royale

The great deli winter dish. To make your own sauerkraut (choucroute), season 1 kg (2 lbs) salt with 60 g (2 oz) juniper berries. Put 10 kg (20 lbs) finely sliced tender leaves of cabbage in layers in a large crock. Season the layers with the salt and juniper berries. Finish by covering with whole cabbage leaves and a clean cloth. Press with a round of wood the same size as the interior of the crock with a weight on top. The sauerkraut will be ready in 3 weeks.