How to make Sour Kraut - Home made deliciousness- oh yea.. :)

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Chop the head of cabbage and place it in a bowl.

Add 1 tablespoon of sea salt and 0.5 teaspoon of caraway seeds to the cabbage.

Mix the salt and caraway seeds thoroughly into the cabbage.

Cover the cabbage with a towel and let it rest for about 1 hour.

After an hour, use a plunger or stick to press down on the cabbage to release more liquid.

Transfer the cabbage mixture into a quart jar, packing it down well.

Ensure the liquid rises above the cabbage in the jar.

Remove any floaters or bits of cabbage that are above the brine.

Use a piece of outer cabbage leaf to keep the mixture submerged under the brine.

Place a glass weight on top of the cabbage to hold it down under the brine.

Use a fork to remove any remaining floaters from the jar.

Cover the jar with a lid that has a hole to allow gases to escape, or crack the lid open every few days.

Store the jar in a dark place, placing it in a bowl to catch any spills.

Wait for about 30 days for fermentation to complete.

After 30 days, remove the glass weights from the jar.

Take out the cabbage leaves and serve the sauerkraut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary