Rich in probiotics, this fermented food is easy to make. The recipe is for a basic kraut, but all kinds of vegetables can be fermented like this – please experiment!
Updated: Mon, 05/13/2019 - 8:52pm
- 1 cabbage, finely sliced
- 1-2 teaspoons of salt
- 1-2 Tablespoon of caraway seeds
- 1 teaspoon of juniper berries (optional)
- Sterilize your jars, wash your work space, utensils and hands thoroughly.
- Mix the cabbage with the salt, caraway and juniper.
- Pack the cabbage down into a large glass or ceramic jar as tightly as possible. Liquid will release from the cabbage after it is combined with the salt.
- Take a smaller jar - one that will fit inside the mouth of the large jar - and fill it with water. Weigh the cabbage down with the smaller jar, forcing the air and liquid out of the cabbage. Set this on the counter and cover with a cloth.
- Check the sauerkraut in 12 hours. The liquid released from the cabbage should have completely covered it. If not, add some unchlorinated water, until it the cabbage is totally submerged.
- Let it sit on the counter for another 24 hours, then check for flavor and fermentation. If you like it more fermented, leave it out for another day, then check it again until it has reached the level you like. It will get more sour and less crunchy as the days pass.
- Once it is fermented to your taste, make sure the cabbage is completely covered with liquid, screw the lid on tight and refrigerate. The kraut is ready to eat. It will keep for at least three months in the refrigerator.
- Other popular flavor combinations include carrot/ginger/beet, curry/turmeric/cauliflower/raisin and cabbage/horseradish/leek. Please feel free to play. Garlic and herbs tend to intensify during fermentation, so go easy. Enjoy!