How To Make A Simple Sauerkraut

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.

Take a standard hard cabbage and remove the core.

Cut the cabbage into quarters and then slice it finely.

Use a food processor, mandoline, or knife to shred the cabbage as finely as possible.

Measure out 2% salt based on the weight of the cabbage; for 800 grams of cabbage, use 16 grams of salt.

Add the salt to the shredded cabbage.

Massage the salt into the cabbage for about 5-10 minutes until it releases liquid.

Ensure the cabbage is submerged in its own brine to prevent mold.

Pack the cabbage tightly into a fermenting jar, using a cabbage leaf to keep it submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary