- 4 tsp salt
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp any other spices or dried herbsoptional
- With the mandolin or chef's knife, chop the cabbage (keep 1 outer cabbage leaf) and place in a bowl. Add salt, caraway, pepper and all other spices.
- Massage the vegetables with your hands for a few minutes, until the cabbage is as much disgorged as possible.
- Transfer to a glass jar or a fermentation jar in small quantities, by squeezing the cabbage each time by hand or using a tamper. The liquid produced should submerge the cabbage. Add pre-boiled water to cover the cabbage if necessary.
- Place the whole cabbage leaf on top of the mixture to prevent the minced cabbage from coming in contact with the air. Add a weight on this cabbage leaf as needed.
- Close the jar while allowing the air to exit.
- Let it stand away from direct light for a week. Store it in the fridge when sour enough.
- Remove the weight and discard the pieces of cabbage that float on the surface, if any. Taste the sauerkraut, which should be tangy.
Tip: It can be stored for up to a year in the refrigerator.
Adapted from this original recipe