1 large head of cabbage
2 tsp fine sea salt
1 Tbsp Spicewalla caraway seed
1 cup filtered water
1 tsp fine sea salt
- Wash & peel a few of the outer leaves of the cabbage. Set aside.
- Slice the cabbage in half and then into long thin strips. Place in a clean bowl.
- Sprinkle 2 tsp of fine sea salt and 1 Tbsp of caraway seed over the top of the cabbage. Using your hands, massage the cabbage until it becomes soft and begins to release it's liquid. You can massage for about 5 minutes, and then let the cabbage sit to release juice (approx. 10 mins), and then massage for 5 minutes more.
- If time allows, let cabbage sit for a couple hours to allow it to release it's juice. If time does not allow, you can skip this step.
- Transfer cabbage into a sterile mason jar or crock and pack it all the way down so all of the cabbage is at the bottom of the container. Cover with the cabbage leaves from step 1.
- Pour the liquid over the cabbage. It should be enough to completely cover the cabbage, so it it submerged in liquid. This is very important! If your cabbage isn't completely submerged, make a brine by boiling your water and salt together. Allow to cool to room temp, then pour over cabbage.
- Add weights to your container to hold the cabbage down. You can do this with fermentation weights, or by filling a glass jar or plastic bag with liquid and placing it on top. If you use a bag (my preferred method), be sure to use brine inside of it. If you use regular water, it will slowly seep into the kraut.
- Cover jar with a cheese cloth or towel and rubber band it to the top. Allow this mixture to sit for 2-3 days, then begin trying the kraut until it reaches your desired funkiness. I let mine sit for around 8-10 days.
- Once it is to your liking, you can put a lid on your jar (or transfer the kraut from your crock) and stick it in the fridge, liquid and all. Congrats, you just made yourself some kraut!