Description
A tangy and crunchy dish made from fermented cabbage, packed with probiotics.
Ingredients
Scale
- 1 medium head of cabbage
- 1 to 3 tablespoons of salt (to taste)
- 1 teaspoon of caraway seeds (optional)
Instructions
- Remove the outer leaves of the cabbage and rinse it well. Cut the cabbage into quarters, remove the core, and slice it thinly.
- Place the sliced cabbage in a large bowl, sprinkle with salt, and massage it to release natural juices.
- If desired, mix in caraway seeds for extra flavor.
- Transfer the cabbage mixture into a clean jar and pack it tightly to ensure no air pockets.
- Cover the jar with a cloth or a loose lid and place it in a cool, dark area. Check daily to ensure the cabbage stays submerged in the liquid.
- After about a week, taste the sauerkraut. If it’s tangy enough for your liking, transfer it to the fridge.
Notes
Store sauerkraut in airtight containers in the fridge for up to 2-3 months. You can also freeze it, but it may change texture.
- Prep Time: 20 minutes
- Cook Time: 10080 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg