Lacto Fermented Sauerkraut Recipe | Nourishing Probiotic Rich Vegetable Side for Every Meal

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.

Welcome to the channel, introduction to making sauerkraut.

Prepare two large mason jars for packing the sauerkraut.

Chop green cabbage using a food processor for convenience.

Mix chopped cabbage with 2 tablespoons of salt and a pinch of caraway seeds.

Let the salted cabbage sit for 20 to 30 minutes to release brine.

Pack the cabbage tightly into the mason jars using a tamper to keep it submerged in the brine.

Place a cabbage leaf on top of the packed cabbage and add a weight to keep it submerged.

Wipe the rim of the jar with a clean cloth and place a pickle pipe on top.

Store the jar in a cool area out of sunlight for 10 days, placing a dish underneath to catch any overflow.

Repeat the process for the red cabbage, using the same method of chopping, salting, and packing into jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary