Sauerkraut with caraway seeds
Sauerkraut with caraway seeds
Ingredients
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Peel that cabbage and save an outer leaf larger than the mouth of your jar.
Finely slice the cabbage by hand or in a food processor.
Place in a bowl and add the caraway and salt. Leave to sit for 30 minutes
Massage the cabbage, squeezing or pounding until it releases a lot of liquid.
Transfer the mixture into the jar pressing down firmly until all of the cabbage is below the liquid.
Cut the saved leaf to slightly larger than the mouth of your jar and tuck it in around the edges.
Leave to ferment from anywhere between 15 days and 1 year. Making sure to burp the jar daily to let the gas escape. I usually ferment for about 4 weeks.
Taste regularly and when you are happy with the flavour and texture refrigerate it.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.