Simple Homemade Sauerkraut
Total time: 15 minutes prep | 2-1/2 hours to ferment | 3-6 weeks in jar
- 1 head cabbage
- 3 Tbsp. Selina Naturally Celtic Sea Salt
- 1 Tbsp. Frontier Co-Op Caraway Seeds
- 1 Tbsp. thyme
- 4 16-oz. mason jars
Thinly slice cabbage. In bowl, massage cabbage with salt for about 10 minutes (you’ll start to see liquid produce—this is the brine).
Let cabbage sit for 30 minutes and then massage again to release more liquid. There should be enough liquid to cover cabbage when it is pressed down. Note: If not, leave it for another 2 hours and massage again. If there’s still not enough brine to cover the cabbage at least 1/2-in. over cabbage, add some water. You can have up to 1-in. brine covering cabbage.
Add caraway and thyme. Spoon evenly into jars. Set jars on counter at room temp for 4-6 days (you’ll know when it’s ready because it will be sour). During the fermentation process, make sure cabbage is always submerged in the liquid to prevent any mold. (You can open the jars and press the cabbage down more if needed.)
Store in fridge for up to 6 months and enjoy with salads, eggs, soups and more.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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