With its vibrant flavor, like a cross between pepper, citrus, and parsley, caraway brings a beautiful note to this easy sauerkraut recipe.
- 2 pounds cabbage (about 1 head)
- 4 teaspoons fine sea salt
- 2 tablespoons caraway seeds
Toss cabbage, salt, and caraway seeds in a large mixing bowl, and let it rest for about 20 minutes, or until the cabbage softens and releases a little juice. Then squeeze the cabbage with your hands to soften it even further and help it to release more juice.
When the cabbage has become limp, pack it tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain. The cabbage should be completely submerged in its own liquid.
Seal the jar tightly, and allow the cabbage to ferment at room temperature and away from direct sunlight for at least 1 month or until done to your liking. Shake the jar daily, and burp it to release excess gas. When the sauerkraut is sour enough for your liking, transfer it to the refrigerator, where it will keep for at least 6 months and up to 1 year.