Cabbage and Caraway Sauerkraut
Cabbage and Caraway Sauerkraut is a delicious and easy-to-make fermented vegetable dish that can be enjoyed as a condiment or side dish. It's made with just a few simple ingredients: cabbage, salt, caraway seeds, and water. The cabbage is massaged with salt until it starts to wilt and release its juices, then it's packed into a jar and fermented at room temperature for 5-7 days. The resulting sauerkraut is tangy, sour, and slightly sweet, with a hint of caraway flavor that makes it complex and interesting.
Sauerkraut is a fermented vegetable dish that has been enjoyed for centuries in many cultures around the world. It is thought to have originated in China over 2,000 years ago, and it was brought to Europe by German immigrants in the 16th century. Sauerkraut was originally made with just cabbage and salt, but over time, other ingredients such as caraway seeds, juniper berries, and apples were added to give it more flavor and complexity. Today, sauerkraut is a popular condiment and side dish in many parts of the world. It is typically served with pork, sausages, or other meat dishes, and it can also be used in sandwiches, salads, and soups.
Cabbage and Caraway Sauerkraut Cabbage and Caraway Sauerkraut Cabbage and Caraway Sauerkraut Cabbage and Caraway Sauerkraut
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 head green cabbage, shredded
  • 1 tablespoon salt
  • 1 teaspoon caraway seeds
  • 1 cup water
Instructions
  1. In a large bowl, combine the cabbage, salt, caraway seeds, and water.
  2. Massage the cabbage with your hands until it starts to wilt and release its juices.
  3. Pack the cabbage into a clean glass jar, pressing down to remove any air bubbles.
  4. Cover the jar with a lid and let it ferment at room temperature for 5-7 days.
  5. Once the sauerkraut is fermented, store it in the refrigerator for up to 2 months.
  6. Serve the sauerkraut as a condiment or side dish.
Why It Works
  • The salt in the recipe helps to draw out the water from the cabbage, which creates a brine that helps to ferment the cabbage.
  • The caraway seeds add a hint of flavor and complexity to the sauerkraut.
  • The fermentation process gives the sauerkraut its characteristic tangy, sour flavor.