Homemade Sauerkraut

Instructions

1. Prepare the Cabbage: Cut the cabbage in half, remove the core, then slice it thinly.
2. Salt the Cabbage: Weigh the cabbage to determine the amount of salt needed. Use 20g of salt for every 1kg of cabbage. Sprinkle the salt evenly over the cabbage in batches, then massage well. Let it rest for 30 minutes at room temperature.
3. Add Caraway Seeds: After resting, add the caraway seeds to the cabbage and mix well.
4. Jar the Sauerkraut: Pack the cabbage mixture tightly into a glass or ceramic jar. Make sure to include all the brine. If using a traditional jar, remember to 'burp' it daily to release gas. Alternatively, use a jar with a water lock to allow it to burp itself.
5. Ferment: Leave the jar in a cool, dark place to ferment for 3 weeks.
6. Storage: After 3 weeks, the sauerkraut is ready to eat. Store it in the fridge.