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How to Make Homemade Sauerkraut with Cabbage and Caraway Seeds Recipe

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  • Author: Ezabella
  • Total Time: 14 days 30 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

Learn how to make traditional homemade sauerkraut with simple ingredients and a natural fermentation process. This recipe guides you through fermenting cabbage with salt and spices to create a tangy, probiotic-rich condiment perfect for enhancing your meals.

Ingredients

Ingredients

  • 1 head green cabbage
  • 1 tablespoon sea salt (or pickling salt)
  • 1 teaspoon caraway seeds
  • 1 teaspoon mustard seeds

Instructions

  1. Prepare the Cabbage: Remove the outer leaves of the cabbage and cut it into quarters. Carefully remove the core with a sturdy knife then slice the quarters into thin strips.
  2. Salt and Massage: Place the thinly sliced cabbage into a large mixing bowl and sprinkle with the salt. Massage the cabbage with your hands for 10-15 minutes until it releases liquid and reduces in volume by nearly two-thirds.
  3. Add Spices: Mix the caraway and mustard seeds into the cabbage thoroughly to distribute the flavors evenly.
  4. Pack into Jar: Firmly pack the cabbage mixture into a clean glass jar, pressing down to ensure the cabbage is submerged under its liquid to create an anaerobic environment conducive to fermentation.
  5. Add Weights (Optional): If available, place a smaller jelly jar on top of the packed cabbage inside the larger mason jar. Put clean stones, marbles, or glass weights inside the smaller jar to keep the cabbage pressed down beneath the liquid.
  6. Cover the Jar: Place a sheet of parchment paper over the jar’s mouth and secure it with a rubber band or twine, or simply cover the jar with a lid that is not fully tightened to allow gases to escape during fermentation.
  7. Ferment: Leave the jar at room temperature for 14 days. Check daily to ensure the cabbage remains submerged, pressing it down if needed to avoid mold growth.
  8. Store: Taste the sauerkraut after 14 days. If it has reached your desired sourness, seal the lid tightly and refrigerate. For a stronger fermentation, let it ferment up to an additional 7 days at room temperature before refrigerating.

Notes

  • Ensure the cabbage is fully submerged in its liquid to prevent mold and spoilage.
  • Use non-iodized salt like sea salt or pickling salt to avoid inhibiting fermentation.
  • Fermentation time can vary based on room temperature and personal taste preferences.
  • Keep the fermentation jar in a cool, dark spot away from direct sunlight.
  • If white scum appears on the surface, skim it off immediately; this is normal in fermentation.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: Fermentation
  • Cuisine: German

Find it online: https://kitchenloving.com/how-to-make-homemade-sauerkraut-with-cabbage-and-caraway-seeds-recipe/