Sauerkraut Recipe

Preparation Steps

1. 1

   Prepare the Cabbage

   Remove the outer leaves of the green cabbage. Cut the cabbage into quarters and remove the core. Slice each quarter into thin shreds.

2. 2

   Mix Cabbage and Salt

   In a large mixing bowl, combine the shredded cabbage and sea salt. Using your hands, massage the cabbage and salt together for about 5-10 minutes until the cabbage becomes soft and releases its juices.

3. 3

   Add Caraway Seeds

   Stir in the caraway seeds to the cabbage mixture. This will add flavor to the sauerkraut.

4. 4

   Pack into Jar

   Transfer the cabbage mixture into a clean, wide-mouth glass jar or fermentation crock. Press down firmly to eliminate air pockets and to ensure the cabbage is submerged in its own liquid.

5. 5

   Add Water

   If the cabbage is not fully submerged, add filtered water to cover the cabbage completely, leaving about 1 inch of headspace at the top of the jar.

6. 6

   Seal and Ferment

   Cover the jar with a cloth or a fermentation lid to allow gases to escape. Place the jar in a cool, dark place (around 65-75°F or 18-24°C) to ferment for 1-4 weeks, depending on your taste preference.

7. 7

   Taste and Store

   After the fermentation period, taste the sauerkraut. If it’s to your liking, seal it with a lid and store it in the refrigerator to slow down fermentation. If you prefer a tangier flavor, allow it to ferment longer.