Fermenting vegetables is easy and takes almost no specialty kitchen items. Fermented vegetables are also easier to digest than raw which means you’ll get higher nutrient content.
- 1 Red Cabbage
- 5 Cups Water
- 4 tsp Kosher Salt
- 2 tsp Caraway Seeds (Optional)
- 2 Garlic cloves (Optional)
- Shred the head of cabbage into long thin strips.
- Chop cloves of garlic
- Fill a large container with slightly warm water, salt, caraway seeds, and chopped garlic. Mix well.
- Transfer the shredded cabbage into the bowl. Press cabbage down. Make sure all the cabbage is covered by brine. Cabbage not covered can mold so this is important. Lightly cover the bowl and leave on the countertop. Check daily.
- The next day you should see bubbles forming. Check to make sure all cabbage is still submerged. You’ll notice a sour smell beginning. Any cabbage not submerged should be pushed down into the brine.
- By day 3 your cabbage should smell like sauerkraut. Again, any cabbage not submerged should be pushed down into the brine. On day 4 you will transfer cabbage into mason jars. Pack it well, leaving about an inch or two of space at the top of the jar. Cover the cabbage in the brine it has been soaking in. You should get about three jars from one head. Refrigerate for at least another week. Then it is ready to eat. Date the jars and for best flavor and crispiness use within 4 months.