Sauerkraut Recipe

Time15m

Serves10

Make Sauerkraut Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Cabbage
Remove any outer leaves from the cabbage and cut it into quarters. Remove the core and finely shred the cabbage using a knife or a food processor.
2
Mix with Salt
In a large mixing bowl, combine the shredded cabbage with the sea salt. Use your hands to massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.
3
Add Spices
If using, add the caraway seeds, juniper berries, and whole garlic cloves to the cabbage mixture. Mix well to distribute the spices evenly.

4
Pack the Cabbage
Transfer the cabbage mixture into a clean glass jar or fermentation crock. Pack it down firmly to remove air bubbles and ensure that the liquid covers the cabbage completely. If necessary, add a little water to ensure the cabbage is submerged.
5
Seal and Store
Seal the jar or cover the crock with a clean cloth. Store it in a cool, dark place at room temperature for 1 to 4 weeks, depending on your taste preference.
6
Check Fermentation
Check the sauerkraut every few days to ensure it is submerged in liquid. You may press it down to release any trapped air. Taste it after one week to see if it has reached your desired flavor.

7
Refrigerate
Once the sauerkraut has fermented to your liking, transfer it to the refrigerator. It can be stored for several months.