Sauerkraut Recipe
Fermented cabbage served with a side of bratwurst.
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Ingredients
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Sauerkraut Ingredients
Method
Sauerkraut Directions
- 1
Prepare the Cabbage
Remove the outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. Slice the cabbage thinly using a knife or a mandoline.
- 2
Mix Ingredients
In a large mixing bowl, combine the sliced cabbage, sea salt, caraway seeds, and minced garlic. Use your hands to massage the cabbage for about 5-10 minutes until it becomes wilty and releases its juices.
- 3
- 4
Ferment
Cover the jar with a lid or cloth and secure it. Let it ferment at room temperature for 1 to 4 weeks, checking periodically to ensure the cabbage is submerged in its liquid. Taste it after a week and continue fermenting until it reaches your desired tanginess.
- 5
Store
Once fermented to your liking, transfer the sauerkraut to the refrigerator. It will continue to ferment slowly but will keep for several months.
