Caraway-Juniper Sauerkraut
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Total Time: 0 hrs 20 mins
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Hands-on Time: 0 hrs 20 mins
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Makes: 1 servings
Ingredients
- 1 tablespoon Sea Salt regular 5# pkg.
- 1 teaspoon Caraway seed whole
- 1 teaspoon Juniper berries organic
- 1 1/2 pounds cabbage (green or red)
- 1-quart canning jar with tight-fitting lid
Directions
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1. Slice or shred cabbage as finely as you like with sharp knife or with slice wheel of food processor.2. Mix the cut cabbage, salt, caraway, and juniper in mixing bowl. Massage cabbage mixture aggressively by picking up fistfuls in your hands and squeezing hard, repeatedly, for a minute or two, until liquid starts running freely from the cabbage when you squeeze it.3. Pack the cut cabbage into canning jar, pressing down firmly as you go, trying to eliminate air pockets in the jar. Once all cabbage is in, pour any remaining liquid from mixing bowl into jar as well. It will all fit.4. Close lid and leave at room temperature.5. Once a day for first several days, open jar. (Some gases should escape when you do this.) Pack down contents of jar until liquid rises over them. Close lid just until you meet resistance.6. Sauerkraut is ready after 4 days or up to a year at room temperature. Taste it at any point during that period, and refrigerate it when you like the way it tastes.
For a different flavor, try
adding 1 teaspoon whole
Frontier Co-op Organic
Fennel Seeds, Frontier Coop
Organic Cumin Seeds,
or Frontier Co-op Organic
Anise Seeds instead of the
caraway and juniper.For coleslaw-style
sauerkraut, add some
shredded carrot and onion
and sliced green pepper,
remove an equal weight
of cabbage, and add 1
teaspoon Frontier Co-op
Whole Celery Seed.For curtido-style sauerkraut, add some shredded carrot and onion, remove an equal weight of cabbage, and add 1 teaspoon Frontier Co-op Mexican Oregano Leaf and ½ teaspoon Frontier Co-op Crushed Red Chile Pepper.
