Sauerkraut is amazing superfood that will help you stay healthy through the winter.
Many people are afraid to make it at home but it is very easy and you can’t do anything wrong if you will follow all the instructions.
I am also huge fan of paleo diet and this German/Czech version of sauerkraut suits paleo diet really well.
Check video for sauerkraut recipe or see this instructions below to find out how to make sauerkraut easily at home.
All you need for this recipe is just one medium sized head of white cabbage, salt and caraway seed.
At first you will need to remove faded leaves, cut off the root and the parts that doesn’t look fresh.
When you cleaned the cabbage, cut it into quarters.
After that slice the cabbage as thinly as you can.
Some quarters will still have root so remove it before slicing.
I have used two to three ratio of caraway seed and salt.
And I prefer to ground both spices by myself but if you want you can use whole caraway and grounded salt.
Now you will need to mix all the spices with sliced cabbage.
Don’t forget to taste, cabbage should taste slightly salty but don’t worry about too much salt because when process of fermentation is done it will taste just right.
If you think cabbage is not salty enough just add more salt.
And here comes the funny part. Your goal is to press as much cabbage as you can into this small mason jar.
Try to don’t rush that process and start with just handful of sliced cabbage and press it as much as possible. After you can’t press it anymore add more cabbage and repeat until mason jar is full.
During pressing the cabbage there will be juices from it and all you need to do is just remove them.
Stop removing juices when you are finishing with final layers because cabbage needs to be slightly covered in them.
When you are done cover mason jar with cling film, close it and let it rest at the room temperature for at least 3 days before eating.
And if you don’t eat it all in few days the cabbage will last for months.
- 1 head of white cabbage
- 2 tablespoons of caraway
- 3 tablespoons of salt
- Clean up the cabbage
- Quarter it and slice each quarter as thinly as you can
- Ground all spices
- Mix spices with cabbage
- Repeat following process until mason jar is full: 1) add cabbage, 2) press it with your bare hands, 3) repeat 1)
- Remove some juices that appear during pressing but still keep some at the end so the cabbage is covered
- Cover with cling film and close the mason jar
- Let it rest at room temperature for about 3 days
- Enjoy 🙂