I decided to give sauerkraut a try. After watching several different videos, I opted for a small batch method in a mason jar. I’m really just dipping my toes in the water with this, so who knows how it is going to turn out. The recipe was extremely simple. To make it, you need the following ingredients.
- White Cabbage
- Sea salt
- Caraway seeds
I shredded a single head of cabbage and mixed with a tablespoon of salt and handful of caraway seeds. Immediately the smell was amazing. The caraway seeds really lend a beautiful aroma to the mixture. I mixed it all by hand and squeezed the cabbage to try to bring the water out of the cabbage. I then covered the bowl with a towel and let it sit for an hour. Then I crushed the lettuce again and let it sit for 3 hours. I probably should have let it sit overnight, but at this stage I added the cabbage to a jar, covered it with a cabbage leaf, some water, and finally added pressure (with 2 shot glasses) to keep the cabbage below the water/brine level.
Hopefully in a few days I will start to see some fermentation working.