Easy Homemade Sauerkraut Recipe

Instructions

1. Remove outer leaves from the cabbage and set aside one large leaf for later use.
2. Cut the cabbage into quarters and remove the core from each quarter.
3. Shred the cabbage finely using a knife or a mandoline slicer.
4. Place the shredded cabbage in a large mixing bowl.
5. Sprinkle the sea salt evenly over the shredded cabbage.
6. Massage and squeeze the cabbage with your hands for about 10 minutes until it releases liquid and becomes limp.
7. Add the caraway seeds and mix them thoroughly into the cabbage.
8. Pack the cabbage tightly into a clean glass jar or fermentation crock, pressing down firmly to remove air pockets and submerge the cabbage in its own juice.
9. Place the reserved large cabbage leaf on top of the packed cabbage to keep it submerged.
10. Cover the jar with a cloth or fermentation lid to allow gases to escape but keep dust out.
11. Leave the jar at room temperature (around 20 degrees Celsius) for 7 to 14 days to ferment.
12. Check daily to ensure the cabbage remains submerged and skim off any scum if it appears.
13. Taste the sauerkraut after one week and continue fermenting until it reaches your preferred sourness.
14. Once fermented, seal the jar with a lid and store it in the refrigerator to slow fermentation and preserve flavor.