Homemade Sauerkraut with Dill and Caraway
Homemade Sauerkraut w/ Dill and Caraway INGREDIENTS
DIRECTIONS
5 pound of green cabbage 2.5 tablespoon of sea salt (I use Redmond Sea Salt) 2.5 tablespoon of caraway seeds 5 tablespoons of dill 1. Slice the cabbage into thin ribbons. 2. Place the cabbage into a bowl and rub in the sea salt. Let the cabbage sit for an hour or two. It will release water.
3. Add in the spices and stir. 4. Pack the mix tightly into your jar or jars. Make sure the veggies are below the water line. If you don’t have enough water, mix a teaspoon of sea salt with a 1 cup of water. Stir to create a brine. Pour over veggies until covered. 5. Start tasting the ferment around day 5 or 6. Because of the dill, this ferment will go faster than traditional sauerkraut. Once the ferment tastes good to you is when it is complete. I’ve completed this ferment in as fast as 6 days. During the summer, the ferment will go faster. 6. Once the ferment is complete, seal the jar tight and place in the refrigerator.
TIPS
Check on your ferment daily. You will want to push the veggies down below the water line. Another option is to get a weight. The important lesson is knowing the fermentation is anaerobic. The veggies need to be under water for the good bacteria to win the war against the bad bacteria. If you see white foam, take a spoon and scrape it out. You will also want to cover the jar with a towel or an upside down paper bag. This keeps the environment dark, which is a good thing for fermentation. Since it is unlikely that your cabbage will be exactly 1 pound, just multiply out the ingredients to meet your needs. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
DIRECTIONS
5 pound of green cabbage 2.5 tablespoon of sea salt (I use Redmond Sea Salt) 2.5 tablespoon of caraway seeds 5 tablespoons of dill 1. Slice the cabbage into thin ribbons. 2. Place the cabbage into a bowl and rub in the sea salt. Let the cabbage sit for an hour or two. It will release water.
3. Add in the spices and stir. 4. Pack the mix tightly into your jar or jars. Make sure the veggies are below the water line. If you don’t have enough water, mix a teaspoon of sea salt with a 1 cup of water. Stir to create a brine. Pour over veggies until covered. 5. Start tasting the ferment around day 5 or 6. Because of the dill, this ferment will go faster than traditional sauerkraut. Once the ferment tastes good to you is when it is complete. I’ve completed this ferment in as fast as 6 days. During the summer, the ferment will go faster. 6. Once the ferment is complete, seal the jar tight and place in the refrigerator.
TIPS
Check on your ferment daily. You will want to push the veggies down below the water line. Another option is to get a weight. The important lesson is knowing the fermentation is anaerobic. The veggies need to be under water for the good bacteria to win the war against the bad bacteria. If you see white foam, take a spoon and scrape it out. You will also want to cover the jar with a towel or an upside down paper bag. This keeps the environment dark, which is a good thing for fermentation. Since it is unlikely that your cabbage will be exactly 1 pound, just multiply out the ingredients to meet your needs. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
