Crunchy Sauerkraut 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.

For 1.3 kilos of cabbage, adjust salt and pepper accordingly.

Finely chop the cabbage or use a mandolin to slice it.

Grate the carrot and mix it in with the cabbage.

Crush the black peppercorns and mix them with the salt.

Distribute the salt and pepper mixture into the bowl with cabbage and carrot.

Combine everything well in the bowl.

Pack the mixture into a mason jar, pressing down with your hands.

Add the bay leaves to the jar.

Pour in the remaining juice from the bowl and press everything down nicely, ensuring no cabbage is stuck to the walls of the jar.

Optionally, layer the top with cabbage leaves and place a weight on top, or fill a food-safe Ziploc bag with water and place it on top to create an airlock.

Leave the jar to ferment for about three to five days, depending on room temperature.

On day one, check for water buildup inside the jar, which is a good sign.

Burp the jar daily to release excess gases, listening for a hiss sound when opening.

On the third day, check for bubbles forming, indicating fermentation activity.

On the sixth day, taste the sauerkraut; if it’s too spicy from the peppercorns, recommend using five to ten peppercorns instead.

Continue to taste daily and decide when to move it to the fridge based on personal preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary