Classic Sauerkraut

local_grocery_store Ingredients

• 1 head Cabbage, finely shredded
• 2 tablespoons Salt
• 1 tablespoon Caraway seeds, optional

restaurant_menu Method

1. 1.In a large bowl, combine the shredded cabbage and salt.
2. 2.Using your hands, massage the cabbage for about 5 minutes until it starts to release its juices.
3. 3.Transfer the cabbage and juices to a clean glass jar or fermentation crock.
4. 4.Press the cabbage down firmly to make sure it is submerged in its own juices.
5. 5.Cover the jar or crock with a clean cloth or lid, making sure to leave some room for air to escape.
6. 6.Allow the sauerkraut to ferment at room temperature for 1 to 2 weeks, checking on it occasionally and pressing it down if needed.
7. 7.Once the sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator to slow down the fermentation process.
8. 8.Serve chilled and enjoy as a side dish or topping for sausages, sandwiches, or salads.

lightbulb_outline Tips

• chevron_rightUse a glass jar or fermentation crock with an airtight seal to prevent any unwanted bacteria from entering the fermentation process.
• chevron_rightMake sure to use non-iodized salt, as iodine can inhibit the fermentation process.
• chevron_rightFeel free to customize your sauerkraut by adding other spices or vegetables like shredded carrots or sliced onions.
• chevron_rightThe longer you ferment the sauerkraut, the tangier it will become. Taste it regularly to find your preferred level of tanginess.