1 medium cabbage, finely shredded. Any type of cabbage can be used but it's even better if you can mix different types together.
1 tbsp. caraway seeds
1 tbsp. sea salt
1 sterilised 500ml jar with lid
- Mix all ingredients together in a bowl.
- Transfer to sterilised container, adding some pressure so that the cabbage is tightly packed. You should leave at least 2-3cm between the top of the cabbage and the lid of the jar as the mixture can expand during the fermentation process.
- Put the lid on tightly and store in a dark cupboard at room temperature for three days. After the three days transfer it to the fridge.
- Sauerkraut improves with age so you can leave it in your fridge for at least one month.
- Add a dessertspoon to salads or use as a snack with cheese and oat and flax cakes.