Caraway Cumin Kraut
A classic, savory sauerkraut flavored with aromatic caraway and cumin seeds, perfect for supporting digestive health.
Ingredients
- 4 heads of green cabbage, shredded
- 3 Tbsp. whole caraway seed
- 2 Tbsp. whole cumin seed
- 4-6 Tbsp. Hawaiian or Himalayan sea salt
- Optional: Juice of 1/2 lemon or lime
Instructions
- Massage: In a large, non-metal bowl, combine shredded cabbage, caraway seeds, cumin seeds, and sea salt (plus lemon/lime juice if using). Squeeze and massage the cabbage with your hands until it softens and releases plenty of liquid (brine).
- Pack: Pack the mixture firmly into clean, wide-mouth mason jars.
- Submerge: Ensure the vegetables are completely covered by their own juices. If necessary, add a little extra brine (dissolved salt in water). Add a clean cabbage leaf to the top of the jar to keep contents under the brine. Leave at least one inch of space at the top.
- Ferment: Close the lids loosely and place the jars on a plate in a dark area at room temperature (60-70°F).
- Watch & Wait: Bubbling should begin within a few days. Ferment for 4-10 days, tasting periodically until it reaches your preferred level of tanginess.
- Store: Once you achieve the desired flavor, tighten the lids and transfer to the refrigerator. The flavor will continue to deepen over time.