Recipes · Sauces · Condiment
Fresh Sauerkraut
- Meal
- Condiments
- Issue
- October 2014
Ingredients
- Fresh cabbage, very thinly sliced
- Salt, for sprinkling
- 4 cups water
- 1/4 cup fine sea salt
- 1 tsp. dill pollen
- 1 1/2 tsp. toasted coriander seed
- 1 tsp. toasted caraway seed
Method
Slice fresh cabbage very thinly, sprinkling with salt as you go. Place in a bowl.
Prepare a spiced brine by mixing four cups of water, a quarter cup of fine sea salt, one teaspoon of dill pollen, one and a half teaspoons of toasted coriander seed, and one teaspoon of toasted caraway seed. Combine with the cabbage.
Add the mixture to a clean, dry crock, pressing down as you go to release air pockets. Place a plate and two sealed bags filled with water atop the cabbage to weigh it down.
Cover by tying cheesecloth tightly to the top of the crock.
After 24 hours, check to see if the cabbage has released enough water to cover itself. If not, add just enough water to cover.
Leave crock in a cool, dry place out of direct sunlight and let it ferment for three to five weeks, or until desired taste is achieved. Every few days, check the sauerkraut for any surface bloom, skimming it off as needed. If mold forms, the batch should be disposed. Once the kraut is ready, keep it refrigerated until serving.
From “How to Make Fresh Sauerkraut .”
