Saurkraut

Saurkraut

This traditional German side dish goes great with sausage, potatoes, roasted meats and can be combined with vegetables for a dish all its own. It’s a classic fermented food, with all the benefits thereof, and might be one of the few to come from “the West.” The best part? It’s pretty simple to make it yourself. Check out this recipe!

Ingredients

  • 5 lbs. raw, uncut cabbage heads
  • 2 TBSP of sea salt
  • 1 TBSP Caraway seeds
  • 3 whole organic yellow onions

Equipment

  • Tightly-woven cloth to place over your jars
  • Heavy-duty rubber bands to seal the cloth
  • Mason jars
  • Large mixing bowl

Directions

  • Shred your cabbage with a mandolin or sharp knife, make it as small as possible, but in long strips
  • Cut your onions into quarters
  • Mix the shredded cabbage and caraways seeds together in the mixing bowl
  • Pack the mixture tight into the mason jars. Add the quartered onion to the top as a weight.
  • Mix your salt with 2 quartz of water
  • Fill the packed mason jars with water
  • Cover jars with cloth and seal with rubber bands
  • Let sit at room temperature, out of direct sunlight for 4 weeks. Check it every few days to make sure accumulated scum is scraped away.
  • After four weeks, seal with mason jar lids and store in dry storage for as long as 6 months