Jay Pelc - Recipes - Sauerkraut with Caraway

Prep Time:

1 Hour

Cook Time:

3-4 32oz Jars

Servings

Snack

Sides

European

Vegan

Updated:

November 10, 2024

Published:

November 10, 2024

Credit:

Prepare Ahead

Ingredients

2 extra large Green Cabbages (Just smaller than a basketball) or 4 small Cabbages about half the size of a basketball - About 4-5kg or 8-10lbs

2.5-3% of the final weight of cabbage in fine Kosher Salt

20g Caraway Seeds (Optional)

Directions

Peel back and dead or wilted cabbage leaves and remove the core or any harder ribs of the cabbage.
Weigh an extra large bowl and use the tare function to zero out the measurement.
Shred the cabbage on a mandolin, largest holes of a box grater, or cut thinly with a knife in 1/4 wedges allowing the cabbage to fall into thin strips in the bowl.
Using the final weight of the cabbage, minus the weight of the bowl, calculate the amount of salt you will need by multiplying the cabbage weight by 0.025 (2.5%) up to 0.03 (3%).
Spread the salt evenly over the cabbage and toss generously to get an even application of salt. You can also use your hands to really work and massage the salts into the cabbage.
Let rest for 20-30 minutes to allow the cabbage to release a good amount of water.
Start massaging the cabbage or using the blunt end of a wooden dowel, rolling pin, or muddler, smash the cabbage, breaking it down even further and forcing out more water.
Let rest for another 20-30 minutes
Meanwhile, make sure your canning jars and lids are cleaned.
After resting, start adding the cabbage in a large spoonful, and using the dowel, rolling pin, or muddler, press the cabbage down into the bottom of the jar. Extracting more and more water until each spoonful is packed with water nearly rising to the top of the cabbage.
Continue this process until you are about 85% full and there is plenty of cabbage juice covering the cabbage.
Add a canning weight into the jar to keep the cabbage full submerged in its own juice. Do not fill your jars to the top as the process of fermentation will expand and your jars will spill out juices over time.
Place a fermenting mechanism on top and hand tighten.
Let rest in a cool dark place for at least 2 weeks. Taste your Sauerkraut often until you find it to be your favorite taste. Afterwards, you can place the jar in the fridge up to 4-6 months, or re-can them with traditional sterilized and sealing methods for long-term shelf storage.