1tspcaraway seedsor black pepper, ginger, seaweed, etc.
1tspjuice from your previous batchof naturally fermented cabbage or other vegetables
Instructions
Be sure to clean all appliances and hands thoroughly*
Wash the cabbage and discard the outer leaves. Cut the cabbage lengthwise into quarters and remove the core. Slice the cabbage into very thin ribbons**
Transfer cabbage into a bowl and add salt and optional seasonings (if using). Massage the shredded cabbage gently with clean hands until the natural juices are released.
Transfer the shredded cabbage and juice into a clean ceramic fermentation crock and press down firmly using clean hands or tamper until liquid forms. You should have plenty of natural juice to cover the cabbage fully.
Weigh down your cabbage with weighting stones so that they stay submerged under the brine during fermentation.*
Cover with the lid. To ensure an airtight seal, add water into the water channel at the top after placing the lid on your pot. At the beginning of your fermenting process, it is crucial to sustain a tight seal so that no air penetrates the pot.
Leave it out for 5-6 days. Do not open the lid during this time; be sure that the water channel is always filled.
On the 5th day, open the lid and taste the sauerkraut. If the kraut is ripe and tangy, put a lid on it and store it in the fridge to halt fermentation. If not, cover with the lid, fill the water channel, and let it ferment longer. Taste periodically, and call it done when it's ripe to your liking.
Transfer sauerkraut into a glass jar with an air-tight lid or an air-tight glass container. Store in the fridge for up to 3 months
Eat and Enjoy
You can top cooked veggies, rice, quinoa, or buckwheat, with your sauerkraut. Eat it plain before and after meals for digestive boosting. Or make a sauerkraut salad by adding shredded carrots and olive oil.
Notes
*Cleanliness. It's essential to keep your ceramic pots and stone weights absolutely clean. When choosing your cabbage, make sure to pick only the freshest produce. Vegetables (including cabbage) exposed to air will inevitably grow mold, so remember not to leave your veggies out too long before you ferment. Wash your pot thoroughly inside and out. Let the pot air-dry. Wash your hands with soap (this one should go without saying, but just in case 😉)**To shred cabbage, you can use a mandolin, knife, or food processor with a shredding blade attachment.