Description
This delightfully tangy sauerkraut comes together in about 30 minutes, making it a perfect weeknight meal that your family will love!
Ingredients
Scale
- 1 large cabbage (about 2 lbs)
- 2 cloves garlic, slivered
- 2 Tbsp sea salt, divided
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp caraway seeds
- 3 cups filtered water
Instructions
- Remove the outer leaves of the cabbage and wash it under running water.
- Chop the cabbage using a sharp knife or a mandoline and combine it with the garlic, spices, and 1 tablespoon of salt in a large non-metallic bowl.
- Let the mixture sit for at least 15 minutes to pull out moisture.
- Pack the cabbage mix into sterilized jars, pressing down to eliminate air bubbles.
- Mix 3 cups of water with the remaining 1 tablespoon of salt and pour over the cabbage until submerged.
- Cap the jar loosely with a sterilized lid and place it on a tray or dish to catch any bubbling.
- Store in a cool place (65-72°F) and check it every few days, topping off the water if necessary.
- Taste test every few days, fermenting for 1 to 3 weeks until it reaches your desired flavor and texture.
Notes
This recipe is customizable, feel free to switch up the spices based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg