How to Make Lacto-Fermented Sauerkraut | Easy Probiotic Recipe for Gut Health

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.

Shred the cabbage finely using a knife or mandoline.

Combine shredded cabbage with salt in a large bowl.

Massage the cabbage and salt together until the cabbage releases its juices.

Add caraway seeds, juniper berries, garlic, onion, bay leaves, and peppercorns to the mixture.

Pack the cabbage mixture tightly into a fermentation vessel, pressing down to submerge it in its juices.

Cover the vessel with a cloth or lid, allowing air to escape while keeping contaminants out.

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

Taste the sauerkraut after a week and continue fermenting until desired tanginess is achieved.

Once fermented, transfer the sauerkraut to jars and refrigerate to slow fermentation.

Use within a few months for best flavor.

Cooking Techniques

Spice Level: