Homemade Sauerkraut Recipe: Tangy and Probiotic-Rich
Homemade Sauerkraut with a tangy, probiotic-rich flavor.
Ingredients
- 1 medium head of green cabbage 2 lbs
- 1 ½ tbsp kosher salt non-iodized
- 1 tsp caraway seeds optional
- ½ cup filtered water if needed
- Optional: Fresh dill caraway seeds
- Suggested Pairings: Beer sausages
Instructions
- Slice cabbage thinly; place in a bowl.
- Add salt; massage for 5–10 minutes until juicy.
- Mix in caraway seeds; taste and adjust the brine.
- Pack into a 1-quart jar; submerge in brine.
- Add weight; cover with cheesecloth.
- Ferment 7–14 days at 60–70°F, tasting periodically.
- Refrigerate when tangy; serve in a white ceramic bowl.
Notes
- Keep cabbage submerged to prevent mold.
- Store in the fridge for 6 months or freeze for 1 year.
- Try a spicy or garlic variation.
- Pair with sandwiches.