How To Make Homemade Norwegian Sauerkraut Recipe - Norsk Surkål Oppskrift

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt offers a more natural flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dill seeds

Fennel seeds provide a similar anise flavor.

juniper berries

💰Cheaper: dried rosemary

Dried rosemary can mimic the aromatic quality.

Shred the cabbage finely and place in a large bowl.

Sprinkle salt over the shredded cabbage and massage until it begins to release its juices.

Add caraway seeds, juniper berries, and any additional spices to the cabbage.

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

Pour in enough water to cover the cabbage completely.

Seal the jar with a lid, leaving some space for gases to escape.

Let the jar sit at room temperature for 1-4 weeks, checking daily for bubbles.

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

Once fermented, transfer the jar to the refrigerator to slow down the fermentation process.

Cooking Techniques

Spice Level: