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Homemade Sauerkraut
Prep Time 15 minutes
Servings 1 Lg. crock
Ingredients
- 1 head green or purple cabbage
- 2-4 sticks carrots, shredded (optional)
- 1 Tb caraway seeds
- 2 Tb sea salt
Instructions
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Core and shred the cabbage and carrots. Place in quart jars and press down firmly until juices come to the top.
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Add caraway seeds and salt.
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Pound with a wooden pounder for 10 minutes until juices are released. The top of the cabbage should be at least 1 inch below the top of the jar.
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Cover tightly and keep at room temperature for 3 days, or until desired flavor.
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Transfer to refrigerator and enjoy immediately or allow it to improve with age.
This post was linked to Traditional Tuesdays at Cooking Traditional Food, Fat Tuesdays at Real Food Forager
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Oh my goodness. So simple! Thanks, Gretchen!
We make something similar that we love, but we add one chopped onion as well. And, in your planning if you make this a day ahead it is even better the second day. And it freezes wonderfully. It’s a win-win-win! Thanks Gretchen!