Sauerkraut

Instructions

1. 1

   Remove the outer leaves of the cabbage and discard them.

2. 2

   Cut the cabbage into quarters and remove the core.

3. 3

   Slice the cabbage finely using a sharp knife or a mandoline.

4. 4

   Place the sliced cabbage in a large bowl.

5. 5

   Add the sea salt to the cabbage.

6. 6

   Massage the cabbage with your hands for about 5-10 minutes until it starts to release its juices and becomes softer.

7. 7

   Add the caraway seeds and mix them into the cabbage.

8. 8

   Pack the cabbage tightly into a clean glass jar or a fermentation crock, pressing it down firmly to remove any air pockets.

9. 9

   Ensure the cabbage is submerged in its own juices. If necessary, add a little water to cover the cabbage completely.

10. 10

    Cover the jar with a lid or a cloth secured with a rubber band.

11. 11

    Leave the jar at room temperature to ferment for 1-4 weeks, checking it periodically to ensure the cabbage remains submerged.

12. 12

    Once the sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator to slow down the fermentation process.

13. 13

    Enjoy your homemade sauerkraut as a side dish or condiment.