Ingredients for Sauerkraut Nourishing Traditions
- 1 medium head of green cabbage (about 1 kg)
- Caraway Seed
- 2 tablespoons sea salt
- 1/2 cup whey (optional)
- Carrot
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How to Make Sauerkraut Nourishing Traditions
- Core and finely shred 1 medium head of green cabbage (about 1 kg).
- In a large bowl, combine the shredded cabbage with 2 tablespoons caraway seeds, 2 tablespoons sea salt, and 1/2 cup whey (optional, but enhances fermentation).
- Using a wooden pounder or meat hammer, gently pound the cabbage for 10-15 minutes, or until it releases a significant amount of liquid. Alternatively, use your hands to thoroughly massage the cabbage and extract juices.
- Pack the cabbage mixture tightly into a clean 1-quart wide-mouth mason jar, pressing firmly with a pounder or clean spoon to ensure it's submerged in its own juices. Add more salt if needed.
- Ensure the top of the cabbage is at least 1 inch below the rim of the jar. If the cabbage is not fully submerged, add a small weight to keep it under the brine.
- Cover the jar tightly with a lid. Allow it to ferment at room temperature (ideally 68-72°F) for 3-5 days, checking daily. You will see bubbles forming. This is a sign of active fermentation.
- After 3-5 days, taste test and if it reaches the desired sourness, transfer it to the refrigerator to slow or stop the fermentation process. The flavor will continue to develop over time. Enjoy!
- For longer storage, after 3-5 days move to a colder environment (Refrigerator). Your sauerkraut will improve in taste and texture with age. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
297 g
Sugar
116g
Fat
1g
Carbs
18g
