Caraway Cumin Kraut Recipe

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

1. 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).
2. Pack: Pack the mixture firmly into clean, wide-mouth mason jars.
3. 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.
4. Ferment: Close the lids loosely and place the jars on a plate in a dark area at room temperature (60-70°F).
5. Watch & Wait: Bubbling should begin within a few days. Ferment for 4-10 days, tasting periodically until it reaches your preferred level of tanginess.
6. Store: Once you achieve the desired flavor, tighten the lids and transfer to the refrigerator. The flavor will continue to deepen over time.