Classic Sauerkraut /w Caraway Seeds
Classic sauerkraut recipe with caraway seeds goes well with just about anything. No matter what healing diet you are currently on, this lacto-fermented caraway sauerkraut is probiotic while suitable for GAPS, Paleo, Whole 30, Keto and vegan.
Servings 3 quarts
Cost $10
Ingredients
Self-Brining Caraway Sauerkraut
- 6 pounds green cabbage the flat variety preferred
- 3 tablespoons sea salt or Himalayan pink salt
- 2 tablespoons caraway seeds
Salt Brine (Optional)
- 1 1/3 cups filtered water
- 1 teaspoon sea salt or Himalayan pink salt
Instructions
- Thinly slice the cabbage. Add the sea salt and caraway seeds, massage, let it stand for 4 to 6 hours until the cabbage juice is released.
- Pack the cabbage with juice into a crock or glass jar(s) tightly, until the cabbage is submerged in its own juice.
- (Optional) If the cabbage didn't release enough juice, make a salt brine to top up the sauerkraut until all cabbage is submerged under the brine.
- Make sure there is at least an inch to 2 inches of space from the brine to the rim of the jar for expansion. Close the jar lightly to prevent oxygen from entering but allow air to escape. You may use weight and air lock if you wish.
- Let the cabbage ferment in a cool dark spot in the house. Within a couple days, you should see bubbles released by the fermentation process. If you aren't using weight and air lock, you will need to press down the cabbage to keep it submerged under the brine, and release the gas from the jar by opening the jar daily.
- At the minimum, let the sauerkraut ferment for 4 to 6 weeks in room temperature. For best result, ferment for 6 to 8 weeks. Move the sauerkraut to cold storage.
Video
Notes
- 6 lb cabbage makes roughly 3 quarts of sauerkraut. To make more or less sauerkraut, be sure to maintain the same ratio of ingredients.
- This recipe includes a 2% salt brine that's optional. To make more or less salt brine, be sure to maintain the same water to salt ratio for salt brine. Find more details about different percentage salt brine in my fermented pickle recipe.