2 pounds red cabbage, cored and very thinly sliced
2 teaspoons kosher salt
1 teaspoon caraway seeds
Est. added sugars 0g
How to Make It
Place cabbage in a large bowl. Sprinkle with salt. Firmly and vigorously massage cabbage until it wilts, some liquid has pooled in bottom of bowl, and liquid squeezes out when you squeeze a handful, about 10 to 12 minutes. Stir in caraway seeds. Firmly pack cabbage in a 1-quart jar. Start by filling jar about half full; tamp cabbage down with a muddler or wooden spoon to pack it down firmly. Add more cabbage, and repeat the process until it's all in the jar (don't worry--it will fit). Pour liquid from bowl on top of cabbage.
Screw on lid, and set jar on a plate or in a bowl. (The kraut will likely bubble over and leak a bit as it ferments.) Let stand at room temperature, out of direct sunlight, until kraut reaches desired flavor and texture, about 1 to 2 weeks. Check every day, starting after 4 days. When you open the jar, the liquid will likely be bubbling--that means it's working as it should. Refrigerate to stop fermentation once the kraut is to your liking. Store chilled in refrigerator for up to 1 month.
Ann Taylor Pittman
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