German Sauerkraut Recipe
German Sauerkraut Recipe is simple, tasty and very traditional. It uses cabbage, salt and time. This dish tastes sour, fresh and comforting.
Ingredients
- Green cabbage – 1 medium head
- Sea salt – 1 tablespoon
- Caraway seeds – 1 teaspoon optional
- Juniper berries – 2 crushed optional
Instructions
Prepare the Cabbage
- Remove outer leaves from cabbage. Rinse well. Cut into thin strips using a sharp knife.
Add Salt
- Place cabbage in a bowl. Sprinkle salt evenly. Let it sit for five minutes.
Massage the Cabbage
- Use clean hands. Massage cabbage firmly. Do this until juice releases and cabbage softens.
Add Spices
- Add caraway seeds and juniper berries if using. Mix gently for even flavor.
Pack Into Jar
- Transfer cabbage into a glass jar. Press down firmly so juice covers cabbage fully.
Cover and Rest
- Cover jar loosely. Keep at room temperature away from sunlight for five to seven days.
Check Daily
- Check jar daily. Press cabbage down if needed. Remove any foam from top.
Taste and Store
- Taste after five days. When sour enough, seal jar and move to refrigerator.
Notes
- Use fresh, firm cabbage only
- Always keep cabbage under liquid
- Use clean tools and jars
- Taste daily after day four
- Store in fridge once ready