German Sauerkraut
A traditional fermented cabbage dish with a tangy flavor, packed with health benefits and probiotics.
Ingredients
Main Ingredients
- 1 medium green cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon caraway seeds (optional) Optional ingredient for additional flavor
- 1/2 cup water Only if needed to submerge cabbage
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and salt. Mix well and let it sit for about 30 minutes to release water.
- Pack the cabbage tightly into a clean glass jar or fermentation crock, pressing down until juices cover the cabbage.
- If necessary, add water to ensure the cabbage is submerged.
- Add caraway seeds if desired.
- Cover the jar with a cloth or a lid that allows gas to escape.
- Let it ferment in a cool, dark place for 1 to 4 weeks, tasting periodically until it reaches your preferred sourness.
- Once fermented, store in the refrigerator.
Notes
Ensure your jar is clean to prevent unwanted bacteria. Use a heavy object to press the cabbage down if needed. Taste your sauerkraut as it ferments to find your favorite flavor. Variations include adding different spices like garlic or mustard seeds, or using red cabbage.