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Frequently paired with
The best thing to pair and share with Kraut
Ingredients
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Vegetables
Salt
Spices (optional)
Method
Preparation
Chop the Vegetables
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice the cabbage finely. Peel and grate the carrots.
Mixing
Combine Ingredients
In a large mixing bowl, combine the sliced cabbage, grated carrots, and sea salt. If using, add the caraway seeds and peppercorns.
Massage the Vegetables
Using your hands, massage the mixture for about 5-10 minutes until the cabbage releases its juices and softens.
Fermentation
Pack into Jar
Transfer the mixture into a clean, wide-mouth mason jar. Press it down firmly to ensure that the liquid covers the vegetables.
Seal the Jar
Leave about an inch of headspace, then seal the jar with a lid. You may also use a fermentation weight to keep the vegetables submerged.
Ferment
Leave the jar at room temperature, away from direct sunlight, for 1 to 4 weeks, depending on your taste preference. Check daily to ensure the vegetables remain submerged and release gas.
Storage
Refrigerate
Once fermented to your liking, move the jar to the refrigerator for long-term storage. The kraut will continue to ferment slowly but will be more stable.