Sauerkraut
Homemade sauerkraut is a tangy, probiotic-rich fermented cabbage that’s easy to make and perfect for adding flavor to your meals.
Ingredients
Main
- 6 pounds cabbage (about 2 heads)
- 3 tablespoons canning salt
- 2 peeled and thinly sliced Granny Smith apples apple (optional)
- 2 thinly sliced sweet onions onion (optional)
- 2 teaspoons caraway seeds (optional)
- 1 teaspoon ground coriander (optional)
Instructions
- Quarter, core, and thinly slice the cabbage. Mix with salt and let sit for 10 minutes.
- Squeeze the cabbage to release liquid, working for about 10 minutes.
- If desired, add sliced apples, onions, and caraway seeds to the squeezed cabbage and mix well.
- Pack the mixture into a fermenting container, ensuring it's covered with 1-2 inches of liquid. Make a brine if needed.
- Weigh down the cabbage with a plate and weights, then cover and ferment at 70-75°F for 3-4 weeks, checking regularly.
- Once bubbling stops, transfer to containers and refrigerate for up to 3 months.
Notes
Use canning or pickling salt for best results. Ensure the cabbage remains submerged during fermentation.