Homemade Sauerkraut with Caraway Seeds
Ingredients
- 600 g finely shredded cabbage
- 1 tbsp salt
- 1 tbsp caraway seeds
Optional brine
- 1/2 teaspoon salt
- 1/2 cup filtered water
Preparation
Rinse the cabbage and remove outer leaves.
Add the cabbage to a bowl, stir in the salt and caraway seeds, and mix well with your hands and a wooden spoon.
Press the cabbage into a mason jar, tamping it down well and removing any air bubbles.
Add a larger cabbage leaf on top, then a glass weight and a pickle pipe lid, or use a loose fitting mason jar lid that can vent.
The next day, press down the fermentation weight to ensure it is below the liquid.
If there is not enough liquid by the end of day 2, dissolve 1/2 teaspoon of salt in 1/2 cup of filtered water and pour it in to submerge the cabbage.
Ferment at room temperature for about 10 days or until desired taste and texture is achieved.
Store the sauerkraut in the fridge and enjoy.
Notes
It is important that the cabbage stays below the liquid to prevent spoilage.
Your fermented cabbage should smell pleasantly sour and taste tart, salty, and cabbage-like.
