Sauerkraut Recipe

Inspired by Hessen Haus

Time2h

Serves8

Make Sauerkraut Recipe in just 2h . 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 damaged outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and slice each quarter into thin strips.
2
Grate the Carrots
Peel the carrots and grate them using a box grater or food processor.

3
Combine Ingredients
In a large mixing bowl, combine the sliced cabbage, grated carrots, kosher salt, and caraway seeds. If using, add juniper berries and minced garlic.
4
Massage the Mixture
Using your hands, massage the cabbage and carrot mixture for about 5-10 minutes until the cabbage releases its juices and becomes limp.

5
Pack into Jar
Transfer the mixture into a clean glass jar or fermentation crock, packing it tightly to eliminate air pockets. Leave about an inch of space at the top.
6
Cover and Ferment
Cover the jar with a clean cloth or fermentation lid. Let it sit at room temperature (around 65-75°F or 18-24°C) for 1-4 weeks, checking periodically to ensure the cabbage is submerged in its brine. If necessary, press down on the mixture to submerge.

7
Store the Sauerkraut
Once fermented to your liking, transfer the sauerkraut to the refrigerator. It can be stored for several months.