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Homemade Fermented Sauerkraut
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Prep Time:
30 minutes
Total Time:
20190 minutes
Homemade probiotic-rich sauerkraut adds tang and crunch to any dish.
Ingredients:
  • 2 medium heads cabbage, quartered
  • 0.5 cup kosher salt, or as needed
  • 2 tablespoons caraway seeds, or to taste
Instructions:
  • Finely shred the cabbages after removing and discarding the cores.
  • In a large bowl, mix half of the shredded cabbage with half of the salt. Massage and squeeze for several minutes until the cabbage softens and becomes moist. Repeat with the rest of the cabbage and salt. Let the cabbage sit at room temperature for 8 hours or overnight.
  • Check two 1-liter (35-ounce) jars for cracks and any damaged rings or lids; discard if necessary. Submerge the jars in simmering water for approximately 10 minutes. Clean new, unused lids and rings by washing them in warm soapy water.
  • Remove excess liquid from the cabbage by squeezing it. Add caraway seeds and place the mixture into the jars. Wipe the jar rims clean with a cloth and seal with lids. Keep the jars in a cool, dark place on a towel as they may leak while fermenting.
  • Let the sauerkraut ferment for 2 to 3 weeks until desired taste is achieved. Store jars in the fridge to preserve for several months.

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