Sauerkraut Recipe

Cooking Instructions

1. 1

   Prepare the Cabbage

   Remove any wilted or damaged outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and slice it finely.

2. 2

   Mix with Salt

   In a large bowl, combine the sliced cabbage with kosher salt. Using your hands, massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.

3. 3

   Add Caraway Seeds

   Stir in the caraway seeds evenly into the cabbage mixture.

4. 4

   Pack into Jar

   Transfer the cabbage mixture into a clean glass jar, pressing it down firmly to eliminate air pockets and ensure the liquid covers the cabbage completely.

5. 5

   Add Water

   If necessary, add filtered water to ensure the cabbage is submerged under the brine. Leave some space at the top of the jar to allow for fermentation expansion.

6. 6

   Ferment

   Cover the jar with a cloth or a loose lid to allow gases to escape. Let it sit at room temperature for 1-4 weeks. Check periodically and press down if the cabbage rises above the brine.

7. 7

   Cooked Sauerkraut

   Once fermented to your liking, drain any excess liquid and heat the sauerkraut in a saucepan over medium heat for about 10-15 minutes, stirring occasionally until warmed through.