Fermented Foods ||| Probiotics Explained (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.

Gently remove the outer leaves of the cabbage without breaking them.

Chop the cabbage, not too fine, and place it in a large bowl or stock pot.

Shred 2 or 3 carrots and add them to the bowl with the cabbage.

Add 2 or 3 tablespoons of kosher salt to the bowl.

Pour in about 1/2 gallon of cool water.

Using a pair of tongs, mix everything together.

Add about 1 teaspoon of caraway seeds to the mixture.

Transfer everything to the fermentation Croc using tongs, cleaning as you go to avoid a mess.

Use the wooden dowel that came with the Croc to punch everything down.

Ladle over additional liquid to ensure the cabbage is completely submerged.

Press the saved outer cabbage leaves over the shredded cabbage to keep it submerged.

Place stone weights on top of the cabbage to compress it down and keep it tidy during fermentation.

Fill the lip on the top of the Croc with water to create a water seal preventing contamination.

Store the Croc in a cool, dry place out of direct sunlight for 10 to 21 days.

After fermentation, gently remove the lid and pull out the stone weights and top cabbage leaves, discarding them in a bowl.

Using a jar funnel, transfer the sauerkraut into mason jars or other storage containers.

Ladle over some of the liquid to cover the sauerkraut in the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary