This traditionally fermented sauerkraut is a delightful and nutritious addition to sandwiches, meats, and other foods. It is full of probiotics.
| Prep Time: | 30 mins |
| Additional Time: | 14 days |
| Total Time: | 14 days 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 medium heads cabbage, quartered
- ½ cup kosher salt, or as needed
- 2 tablespoons caraway seeds, or to taste
Instructions
- Remove and discard the core of the cabbages, then finely shred.
- Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
- Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
- Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
- Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.
- You can also add 2 peeled and grated carrots to the sauerkraut after the cabbage has sat overnight.