Farmhouse Culture's Classic Kraut with Caraway

Making kraut can be a bit of a science. Follow the fermentation tips for best results.

  • Prep:
  • Total Time:
  • Yield: Makes 3 pints

Source: Martha Stewart Living, October 2011

Ingredients

  • 1 head green cabbage (3 pounds), shredded (14 cups), 3 whole small leaves reserved
  • 1 tablespoon caraway seeds
  • Coarse sea salt

Directions

  1. Combine cabbage, caraway seeds, and 1 tablespoon salt in a large bowl. Let stand for 20 minutes. Massage to release liquid from cabbage (forming a brine), about 5 minutes.

  2. Pack cabbage mixture into 3 pint-size canning jars, making sure brine covers cabbage by at least 1 inch and leaving 1 to 2 inches of space at the top. Fold and push 1 reserved leaf into each, filling the top space (leaves do not need to be fully submerged).

  3. Close jars tightly, and transfer to a glass baking dish or a nonreactive container with 2-inch-high sides. Let stand in a cool, dark place (64 degrees to 70 degrees) for 5 days.

  4. Slowly open and quickly close jars to gently release built-up pressure, being careful not to let the liquid bubble out. Let stand for 5 more days. Reopen jars to release pressure.

  5. Let stand for 5 more days. Taste to determine if kraut is sour enough. Let stand until kraut is to your liking (we like a 21-day ferment), continuing to open jars every few days to release pressure.

Cook's Note

Kraut can be refrigerated submerged in brine for up to 6 months.

Reviews

Be the first to comment!

Related Topics