Caraway Sauerkraut Recipe
This lacto-fermented sauerkraut with caraway seeds recipe will fill a 1 quart jar.
- 2 1/2 lbs cabbage (approximately)
- 2-3 tsp caraway seeds (I use 3 tsp/1 tbsp)
- 12 g salt (approximately)
Add caraway seeds and salt and mix well.
Stuff into jar and press down as much as you can. Leave a few inches of head space.
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.
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.
Shredding cabbage: I use the smaller side of this slicer to shred my cabbage. It ensures great texture and taste for the kraut! It is easy to use and clean. Click here to check it out on Amazon!
Pounding cabbage: It is not necessary to pound the cabbage, but press down firmly as you are packing the jar to get rid of air pockets. The salt will do a fabulous job of extracting juices from the cabbage.
Sourcing caraway seeds: I use these organic caraway seeds, they have amazing flavor. Click here to check them out.
Measure your shredded cabbage and salt: This will lead to best results. Use approximately 4.5g salt per 1lb of shredded cabbage (weigh after shredding!). I use this kitchen scale to measure both. It switches between grams and pounds easily, is accurate, and holds a large glass bowl nicely while still allowing me to see the measurements!