There’s something about sauerkraut that seems so complex. But here’s a recipe that proves this fermented food is far less complicated than you think. Actually, this 15-minute process involves minimal effort. Chop up your favorite cabbage variety, add sea salt and let it ferment for a few days for a tangy, probiotic-rich surprise! Jazz up your creation by adding caraway seeds and herbs like we did below. Enjoy it as a side dish, sandwich topping or right out of the jar!
Total time: 15 minutes prep | 2-1/2 hours to ferment | 3-6 weeks in jar
1 head cabbage
3 Tbsp. Selina Naturally Celtic Sea Salt
1 Tbsp. Frontier Co-Op Caraway Seeds
1 Tbsp. thyme
4 16-oz. mason jars
1. Thinly slice cabbage. In bowl, massage cabbage with salt for about 10 minutes (you’ll start to see liquid produce—this is the brine).
2. Let cabbage sit for 30 minutes and then massage again to release more liquid. There should be enough liquid to cover cabbage when it is pressed down. Note: If not, leave it for another 2 hours and massage again. If there’s still not enough brine to cover the cabbage at least 1/2-in. over cabbage, add some water. You can have up to 1-in. brine covering cabbage.
3. Add caraway and thyme. Spoon evenly into jars. Set jars on counter at room temp for 4-6 days (you’ll know when it’s ready because it will be sour). During the fermentation process, make sure cabbage is always submerged in the liquid to prevent any mold. (You can open the jars and press the cabbage down more if needed.)
5. Store in fridge for up to 6 months and enjoy with salads, eggs, soups and more.
To learn how to ferment other veggies, check out Fermentation for Beginners: How to Make Tangy, Healthful Veggies.