Sauerkraut is an easy entry point to the glories of fermentation. It's easy to make and nearly foolproof, and you can let it ferment to suit your taste (the longer it goes, the softer and more sour it gets).
2 pounds red cabbage, cored and very thinly sliced
2 teaspoons kosher salt
1 teaspoon caraway seeds
Est. added sugars 0g
How to Make It
Place cabbage in a large bowl. Sprinkle with salt. Firmly and vigorously massage cabbage until it wilts, some liquid has pooled in bottom of bowl, and liquid squeezes out when you squeeze a handful, about 10 to 12 minutes. Stir in caraway seeds. Firmly pack cabbage in a 1-quart jar. Start by filling jar about half full; tamp cabbage down with a muddler or wooden spoon to pack it down firmly. Add more cabbage, and repeat the process until it's all in the jar (don't worry--it will fit). Pour liquid from bowl on top of cabbage.
Screw on lid, and set jar on a plate or in a bowl. (The kraut will likely bubble over and leak a bit as it ferments.) Let stand at room temperature, out of direct sunlight, until kraut reaches desired flavor and texture, about 1 to 2 weeks. Check every day, starting after 4 days. When you open the jar, the liquid will likely be bubbling--that means it's working as it should. Refrigerate to stop fermentation once the kraut is to your liking. Store chilled in refrigerator for up to 1 month.
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