Sauerkraut Recipe
Savor the tangy goodness of our house-made sauerkraut, crafted from fresh, crisp cabbage and fermented to perfection. This vibrant side dish offers a delightful crunch and a burst of flavor that complements any meal. Rich in probiotics and bursting with zesty taste, our sauerkraut is not just a condiment, but a celebration of traditional flavors that will elevate your dining experience.
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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 and cut it into quarters. Remove the core and slice the cabbage into thin shreds.
- 2
Mix with Salt
In a large bowl, combine the shredded cabbage and kosher salt. Massage the salt into the cabbage for about 5-10 minutes until it begins to release its juices.
- 3
Add Caraway Seeds
Stir in the caraway seeds to the cabbage mixture.
- 4
- 5
Add Water
If the cabbage isn't submerged in its own juices, add filtered water until the cabbage is fully covered.
- 6
Ferment
Cover the jar with a cloth or fermentation lid and let it sit at room temperature for 1 to 4 weeks, checking periodically for taste and to ensure the cabbage remains submerged.
- 7
Store
Once fermented to your liking, transfer the sauerkraut to the refrigerator to slow down fermentation. It can be enjoyed immediately or stored for several months.