- 1
Ingredients
- Approx 2.5lbs cabbage
- 2 tsp-1tbsp caraway seeds (I used a little less than a tbsp)
- Approx 22 grams of salt
Preparation
Step 1
1. Shred Cabbage. I use the smaller side of this slicer because I like the finer shreds.
2. Add caraway seeds, salt, and a starter if you are using one and mix well.
3. You may pound/massage cabbage at this point if you wish. I tend not to do so.
4. Stuff into jar and press down as much as you can. Leave a few inches of head space.
5. Close jar and let ferment for 24 hours, then check brine level. If cabbage is not well-submerged, you may need to add more water.
6. Ferment at room temperature for 1-2 weeks (if your house is on the warmer side, you’ll ferment at room temperature for less time). Then move to the fridge where you will leave it an additional 9-10 weeks.
Yes, I ferment my sauerkraut for a full 12 weeks and it is delicious! If you are used to making sauerkraut in other ways, you can follow those fermenting instructions for the caraway kraut. It likely will not produce great results when fermented for a long time unless you are using a special fermenting vessel.