Description
A simple homemade sauerkraut recipe using fermented cabbage for a tangy, probiotic-rich side dish.
Ingredients
- 1 medium head cabbage (about 2 lbs)
- 1 tbsp sea salt
- 1 tsp caraway seeds (optional)
Instructions
- Remove outer leaves from cabbage and shred finely.
- Mix shredded cabbage with salt in a large bowl.
- Massage cabbage for 5 minutes until juices release.
- Pack cabbage tightly into a clean jar, pressing down to submerge in liquid.
- Cover with a lid or cloth and ferment at room temperature for 3-10 days.
- Check daily and press cabbage below liquid level.
- Store in refrigerator when desired tanginess is achieved.
Notes
- Use organic cabbage for best results.
- Keep cabbage submerged to prevent mold.
- Fermentation time depends on room temperature.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: German