Sauerkraut
Crisp, tangy fermented cabbage that's a classic German side dish.
Sauerkraut is finely shredded cabbage fermented in salt, yielding a probiotic-rich, flavorful accompaniment to hearty dishes.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Salt - 2 tbsp
- Caraway Seeds - 1 tsp
- Cabbage - 1.5 kg
Directions
Step 1
Finely shred the cabbage and place in a large bowl.
Step 2
Sprinkle salt over the cabbage and massage until it begins to release liquid, about 5–10 minutes.
Step 3
Pack the cabbage tightly into a fermentation jar, pressing down so the liquid rises above the cabbage.
Step 4
Add caraway seeds if using.
Step 5
Cover and ferment at room temperature for 5–7 days, checking daily to ensure cabbage stays submerged.
Step 6
Once it reaches desired tanginess, seal and refrigerate. Enjoy chilled or warmed.
Cook's Notes
Keep the cabbage submerged to prevent mold. Adjust salt level to taste—more salt slows fermentation.