Side Sauerkraut Recipe

Inspired by Jacoby's

Time1h

Serves8

A tangy and fermented side dish made from finely shredded cabbage, perfect for adding a zesty crunch to any meal.

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Ingredients

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1
Prepare the Cabbage
Remove the outer leaves of the cabbage, then cut it into quarters and remove the core. Slice the cabbage into thin strips.
2
Mix with Salt
In a large bowl, combine the sliced cabbage with the kosher salt. Massage the salt into the cabbage for about 5-10 minutes until it releases its juices.
3
Add Caraway Seeds
Stir in the caraway seeds evenly throughout the cabbage mixture.
4
Pack into Jar
Transfer the cabbage mixture into a clean glass jar or fermenting crock. Pack it down tightly to eliminate air pockets and ensure the cabbage is submerged in its juices.
5
Add Water (if necessary)
If the cabbage is not fully submerged in the brine, add filtered water until it is covered.
6
Ferment
Cover the jar with a cloth or loose lid, allowing air to escape while keeping dust out. Let it ferment at room temperature for 1-4 weeks, tasting periodically until it reaches your desired sourness.
7
Store
Once fermented, store the sauerkraut in the refrigerator to slow down the fermentation process. It can be enjoyed for several months.