Sauerkraut

Experience the tangy crunch of homemade sauerkraut, a staple of German cuisine, crafted from fresh cabbage, caraway seeds, and a hint of apple cider vinegar. Enjoy this probiotic-rich delight as a side dish or topping for your favorite meals.

• 1 medium green cabbage
• 1 tablespoon kosher salt
• 1 tablespoon caraway seeds
• 1 tablespoon juniper berries
• 1 cup water
• -17 °C dry bay leaf
• 1 tablespoon apple cider vinegar

Method

1. 1

   Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and finely shred the cabbage using a knife or food processor.

2. 2

   In a large mixing bowl, combine the shredded cabbage and kosher salt. Mix thoroughly by hand, massaging the salt into the cabbage for about 5-10 minutes until it starts to release its juices.

3. 3

   If using, mix in caraway seeds and juniper berries for additional flavor. The spices complement the sauerkraut well.

4. 4

   Pack the cabbage mixture tightly into a clean glass jar or fermentation crock, pressing down to ensure there are no air pockets. Leave about an inch of headspace at the top.

5. 5

   Add the bay leaf and pour water over the cabbage until it is fully submerged. You may need to weigh it down with a small plate or fermentation weight.

6. 6

   Cover the jar with a clean cloth and secure it with a rubber band or string. Place it in a cool, dark place to ferment for 1 to 4 weeks, checking regularly for taste and ensuring it remains submerged.

7. 7

   Once fermented to your liking, stir in the apple cider vinegar if desired, then transfer the sauerkraut to clean jars and refrigerate. Enjoy as a side dish or condiment.