Cultured Kraut Recipe

Directions

1. 1

   Prepare the Cabbage

   Remove the outer leaves of the cabbage and set aside. Cut the cabbage into quarters, and remove the core. Slice the cabbage thinly into shreds.

2. 2

   Mix with Salt

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

3. 3

   Add Caraway Seeds

   Stir in the caraway seeds and mix well to ensure they are evenly distributed throughout the cabbage.

4. 4

   Pack the Jar

   Transfer the cabbage mixture into a clean, sterilized glass jar, packing it tightly as you go. Leave about 1-2 inches of headspace at the top.

5. 5

   Weigh Down the Cabbage

   Use the reserved outer cabbage leaves to cover the top of the packed cabbage. Place a clean weight or a small jar filled with water on top to keep the cabbage submerged in its juices.

6. 6

   Fermentation

   Cover the jar with a clean cloth or paper towel secured with a rubber band to allow air to flow while keeping dust out. Let the jar sit at room temperature (ideally between 65-75°F or 18-24°C) for 1-4 weeks, tasting occasionally until it reaches your desired flavor.

7. 7

   Store the Sauerkraut

   Once fermented to taste, remove the weight and outer leaves. Seal the jar with a lid and store in the refrigerator. Consume within a few months for the best flavor.