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Sauerkraut with Caraway Seeds
Preparation info
- Yield:
3 pints
- Difficulty
Easy
Appears in
Published 2017
This recipe can be made without caraway seeds as well; just follow processing directions without adding the seeds. If you prefer more of a caraway seed presence, try lightly toasting the seeds in a frying pan before mixing them in with the sauerkraut. Fermented, unprocessed kraut is more beneficial to your health because it’s full of healthy belly bacteria that, once water-bath processed, is killed off. However, it is nice to have on hand when needed so it’s worth making a few jars shelf-st
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I had no idea that making sauerkraut was so simple! This version is three ingredients rather than two, due to the addition of the caraway seeds. I think they are definitely a worthwhile addition (though my Polish friend vehemently disagreed).
It's impressive how the brine forms naturally as you mash and massage the cabbage with your hands - very therapeutic. Certainly it's important to select the freshest white cabbage you can, so that it releases enough juice to make a good brine.
I stored my kraut (made from 2 white cabbages) in a couple of 1.5 litre Kilner jars for 2 weeks before starting to use it. For the first week they needed to be regularly 'burped' but then the gas production calmed down. The flavour has definitely continued to improve as it has aged further.
I went really well with bratwurst and pretzels with horseradish mustard dip.