Yield 1 quart
Supplies
- 1 medium head of cabbage (~ 2-3lbs)
- 1 ½ tablespoons of salt – Himalayan or Celtic sea salt contain minerals and flavor
- 1 tablespoon caraway seeds
- 1 quart mason jar
- Kraut pounder or use hands to massage the cabbage
- Weight or stones
- Cloth cover & rubber band
- Sharp knife & cutting board
- Large bowl & kitchen towel that covers it completely
Recipe
- Discard any wilted leaves and chop the cabbage. The finer the cut the easier it will be to express the liquid.
- Place the chopped cabbage in a bowl and pour the salt over it.
- Combine with your hands to mix the salt evenly.
- Cover with the towel and allow the cabbage to sweat for 1-4 hours.
- If you’d rather not wait, then use the kraut pounder to break the cabbage cells to express the liquid.
- After sweating, you may want to pound to express a little more liquid plus it’s a great way to relieve stress!
- Add the caraway seeds and mix by hand.
- Stuff the mixture into a clean quart jar. Push down to squeeze out any air bubbles.
- Pour any remaining liquid over the cabbage and push everything down again so that its fully submerged by the brine.
- Use a weight or bag of stones to hold all of the plant material below the surface of the liquid.
- Cover with the cloth and rubber band and set aside out of direct sunlight.
- Check on it each day to confirm the plant material is below the surface. If not, gently push down until it is fully submerged. If you see any visible mold, use a spoon to scoop out those pieces before it can spread.
- After 3 days, taste the kraut. If it’s to your liking, move to the fridge or allow it to ferment longer for a more complex flavor.
- Check frequently to prevent mold and taste frequently to discover where in the process it tastes best to you.
