Sauerkraut Recipe

Ingredients

• 1 large head green cabbage (about 4 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon caraway seeds (optional)

Instructions

1. Remove and discard the cabbage core. Thinly slice the cabbage and place it in a large mixing bowl.
2. Add the kosher salt and caraway seeds, if using, to the cabbage. Toss the cabbage until it is coated in the salt and caraway seeds.
3. Transfer the cabbage mixture to a large glass jar or ceramic crock. Press down on the cabbage with your hands or a spoon until the cabbage is compacted and there are no air pockets.
4. Place a weight on top of the cabbage to keep it submerged in its own juices. You can use a plate that fits inside the jar or crock and add weights (like jars filled with water) on top of the plate.
5. Cover the jar or crock with a clean kitchen towel or cheesecloth to keep out dust and keep in some air circulation.
6. Let the cabbage sit in a cool, dark place for 1-4 weeks, depending on how sour you want the sauerkraut to be. Check the mixture every few days and push down any cabbage that has floated to the surface with a clean spoon or utensil.
7. Taste the sauerkraut every few days until it reaches your desired level of sourness. Once the sauerkraut is to your liking, remove the weight and discard any scum that may have formed on the surface.
8. Transfer the sauerkraut to jars and store it in the refrigerator for up to 6 months. The flavor of the sauerkraut will continue to develop as it ages.

Verdict

This homemade sauerkraut recipe is easy to make and yields a delicious, tangy side dish that perfectly complements rich meats like sausage or pork. The caraway seeds add an extra layer of flavor, but you can leave them out if you prefer a more traditional sauerkraut taste.

Serving Suggestions

Serve your sauerkraut alongside your favorite German dishes like bratwurst, schnitzel or rye bread. You can also add it to sandwiches, salads, or use it as a condiment for hot dogs and hamburgers.