Ingredients:

  • 2 medium green cabbage heads (about 4-5 pounds)
  • 3 tablespoons kosher salt
  • Optional: 1 tablespoon caraway seeds or juniper berries

Instructions:

  1. Remove the outer leaves from the cabbage and set aside. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage.
  2. In a large bowl, sprinkle the salt over the sliced cabbage. Massage the salt into the cabbage with your hands for about 5-10 minutes until it becomes soft and releases moisture.
  3. Transfer the cabbage to your fermenting jar, packing it tightly, ensuring there are no air pockets. If using, add caraway seeds or juniper berries.
  4. Place the reserved outer cabbage leaves on top of the packed cabbage to hold it down. Weigh it down with a clean object, then cover the jar with cheesecloth or a breathable lid.
  5. Store the jar in a dark, cool spot for 1-2 weeks. Check daily and press down if necessary to keep the cabbage submerged.
  6. After a week, taste the sauerkraut. If it’s fermented to your liking, seal it with a lid. Transfer to the fridge to slow down fermentation.