Sauerkraut with Caraway Seeds
This crunchy and tart classic is perfect on sandwiches, salads, and soups, or just as flavor-packed side dish. It’s as simple to make as it is delicious and healthy.
Serves: 12Hands-on: 30 minutesDifficulty: Medium
- 1 medium head (2½ lbs.) green cabbage
- 1½ Tbsp. kosher salt
- 1 Tbsp. caraway seeds
- Clean 2 canning or pickling jars (1 quart) thoroughly, making sure to rinse all soap residue. (Wide mouth jars work best.) Set aside to dry.
- Remove outer leaves of the cabbage and cut into 8 wedges. Set aside one of the whole leaves and wash it well. Remove core and slice cabbage into very thin, crosswise strips. Place in a large bowl and sprinkle with salt. Work the salt into the cabbage, squeezing and massaging for 5-10 minutes. The cabbage will release its natural juices, soften slightly, and reduce in size. Stir in caraway seeds.
- Pack the cabbage tightly into one jar, using the second jar only if needed. Leave at least 1" of space at top. Pour in the juices from the mixing bowl.
- Place part of the reserved cabbage leaf in the jar, covering the top of the mixture. Using a clean, small jelly jar or similar-sized object as a weight, press down on the cabbage to release juices until they rise above the cabbage. Cover with a clean cloth or several layers of cheese cloth secured with twine.
- Set aside in a cool room out of direct light. Over the first 24 hours, check periodically and press the weight down. If after 24 hours, the liquid does not fully cover the cabbage, add a salt water solution (½ teaspoon salt for each ½ cup water). Check daily, removing any white scum that appears at the top of the jar.
- After 3 days, start tasting the sauerkraut. Once the desired intensity of flavor is reached, put a lid on the jar and refrigerate for up to 6 months.