Home Fermented Sauerkraut with Caraway Seeds
Fermenting sauerkraut is one of the easiest ways to begin experimenting with home fermentation. This recipe takes only three days, and three ingredients:
- Cabbage – 1 head shredded (I like to use savoy cabbage)
- Sea Salt – 1 tablespoon + 1 teaspoon
- Caraway seeds – 1 tablespoon
- Cut cabbage in half. Rinse in cold water. Cut out core. Remove any tough outer leaves, and reserve for top of your ferments.
- Cut the halves into quarters, and chop with a chef’s knife into shreds.
- Break cabbage into loose shreds, with your hands, into a large bowl.
- Sprinkle the sea salt and caraway over your cabbage shreds, and toss to mix.
- Pound the cabbage mixture with a sauerkraut pounder, meat grinder pusher, or any non corrosive heavy flat bottomed object, till water begins to release into the bottom of the bowl, about 10 minutes. (This step is important. There must be enough liquid to cover your mixture when weighted.) You will notice your cabbage reduces by at least half as you pound it and water releases.
- Put into a non corrosive vessel (glass or pottery preferred). Top with large leaves just to cover the top completely. Weight down with fermenting weights or any non-corrosive heavy object you have. Loosely cover vessel, and wait 3 days at room temperature.
- Remove weights, and large leaves (discard leaves). Stir and enjoy!
- Refrigerate. Once refrigerated, fermentation will stop.