Classic Sauerkraut is a fantastic way to consume beneficial probiotics, keeping your digestive system, and YOU healthy. This recipe was sent to me by Scott from Zukay. I can’t wait to try this out myself!
***Update – I have made this many times, usually without the caraway seeds, and we LOVE it. It’s become a staple in our home, even Todd, who originally told me it tasted like old gym socks, asks for it on the table.
- 1 large head of cabbage
- 2 tsp caraway seed
- 2 tsp sea salt (I prefer Celtic Sea Salt)
- Non-chlorinated water
- EQUIPMENT NEEDED: 1 Quart mason/ball jar, Large metal bowl, Potato masher
- Peel off any older, discolored cabbage leaves.
- Cut cabbage into quarters, and thinly slice into ¼ in thin, long strips.
- Place all cabbage into large metal bowl, add salt and caraway seeds, and wait 5 minutes.
- Mash with potato masher until cabbage starts to expel water and becomes flat and soft (about 5 minutes of mashing).
- Once this is done, put cabbage into quart jar. Push down hard onto cabbage, until cabbage juice covers sauerkraut. If there is not enough liquid from the cabbage itself, add non-chlorinated water until cabbage is fully covered.
- Close lid tightly and allow to sit at room temperature for at least 1 week, and up to 6 weeks for full flavor.