Make Your Own Sauerkraut + Cabbage & Potatoes Recipe

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Grow your cabbage or buy it from a farmer's market.

Cut the cabbage into smaller pieces to fit into the food processor.

Process the cabbage in the food processor until finely chopped.

Prepare your jars by sterilizing them and having caps and lids ready.

Put a teaspoon of canning salt in the bottom of each jar.

Pack the processed cabbage tightly into the jars, including some stalks for texture.

Pour boiling water over the packed cabbage in the jars, filling them to the top.

Seal the jars and place them in a dark location for fermentation.

Check the jars periodically; some water may boil out, so place them on paper to catch any spills.

The jars may not seal completely, but this is normal; they will still be good to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary