Sauerkraut With Caraway Seeds

Sauerkraut is one of the easiest ferments to make. (Jennifer McGruther)

With its vibrant flavor, like a cross between pepper, citrus, and parsley, caraway brings a beautiful note to this easy sauerkraut recipe.

Makes about 1 quart

• 2 pounds cabbage (about 1 head)
• 4 teaspoons fine sea salt
• 2 tablespoons caraway seeds

Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half crosswise. Remove the cabbage’s core, and then slice the cabbage into strips no wider than 1/8-inch thick.

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.