How To Make 🍽 FERMENTED CABBAGE HEADS (Sauerkraut)-Kiseli Kupus

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale offers similar health benefits and flavor, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without the additives found in table salt.

Shred the cabbage finely using a knife or mandoline.

Place the shredded cabbage in a large mixing bowl.

Sprinkle salt over the cabbage evenly.

Massage the cabbage with your hands until it releases its juices, about 5-10 minutes.

Add caraway seeds, juniper berries, and minced garlic to the cabbage.

Mix thoroughly to combine all ingredients.

Pack the cabbage mixture tightly into a clean fermentation jar, pressing down to eliminate air pockets.

Pour any remaining liquid over the cabbage until it is fully submerged.

Seal the jar with a lid or cloth, allowing air to escape while preventing contaminants.

Leave the jar at room temperature for 1-4 weeks, checking daily for bubbles and taste.

Once fermented to your liking, transfer the jar to the refrigerator to slow fermentation.

Cooking Techniques

Spice Level: