Tangy Dill & Garlic Sauerkraut 🧄
Ingredients:
- 1 medium green cabbage, shredded
- 1 tablespoon sea salt
- 3 garlic cloves, minced
- 1 tablespoon dried dill weed
- 1 teaspoon caraway seeds (optional)
- 1 quart water (non-chlorinated)
Instructions:
1. In a large bowl, combine the shredded cabbage and sea salt. Massage the cabbage with your hands for about 5-10 minutes, until it releases its juices and becomes wilted.
2. Add the minced garlic, dried dill weed, and caraway seeds (if using) to the cabbage. Mix well to evenly distribute the flavors.
3. Pack the cabbage mixture tightly into a clean mason jar, pressing it down firmly to remove any air pockets.
4. Pour the non-chlorinated water over the cabbage, ensuring it is fully submerged. If needed, place a weight or a smaller jar inside to keep the cabbage under the brine.
5. Cover the jar with a cloth or paper towel and secure it with a rubber band. Let it ferment at room temperature for 5-10 days, checking daily to ensure the cabbage stays submerged.
6. Taste the sauerkraut after 5 days. If it has reached your desired level of tanginess, transfer it to the refrigerator. If not, let it ferment longer.
➡ Tips:
- Make sure your jar and utensils are clean to prevent unwanted bacteria from spoiling your sauerkraut.
- Experiment with other flavors like adding shredded carrots, ginger, or turmeric for a different twist.
- Store the finished sauerkraut in the refrigerator for up to 6 months.
➡ Spicy Jalapeño Sauerkraut 🌶️🔥
Ingredients:
- 1 medium green cabbage, shredded
- 1 tablespoon sea salt
- 2-3 jalapeños, thinly sliced
- 1 small onion, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 quart water (non-chlorinated)
Instructions:
1. In a large bowl, combine the shredded cabbage and sea salt. Massage the cabbage with your hands for about 5-10 minutes, until it releases its juices and becomes wilted.
2. Add the sliced jalapeños, sliced onion, and crushed red pepper flakes to the cabbage. Mix well to evenly distribute the flavors.
3. Pack the cabbage mixture tightly into a clean mason jar, pressing it down firmly to remove any air pockets.
4. Pour the non-chlorinated water over the cabbage, ensuring it is fully submerged. If needed, place a weight or a smaller jar inside to keep the cabbage under the brine.
5. Cover the jar with a cloth or paper towel and secure it with a rubber band. Let it ferment at room temperature for 5-10 days, checking daily to ensure the cabbage stays submerged.
6. Taste the sauerkraut after 5 days. If it has reached your desired level of spiciness, transfer it to the refrigerator. If not, let it ferment longer.
➡ Tips:
- Wear gloves when handling jalapeños to avoid irritation from the capsaicin.
- Adjust the level of spiciness by using fewer or more jalapeños and red pepper flakes.
- Enjoy your spicy sauerkraut as a zesty addition to sandwiches, tacos, or salads.
➡ Sweet Apple & Cinnamon Sauerkraut 🍏🍎
Ingredients:
- 1 medium green cabbage, shredded
- 1 tablespoon sea salt
- 2 apples, thinly sliced
- 1 teaspoon ground cinnamon
- 1 quart water (non-chlorinated)
Instructions:
1. In a large bowl, combine the shredded cabbage and sea salt. Massage the cabbage with your hands for about 5-10 minutes, until it releases its juices and becomes wilted.
2. Add the sliced apples and ground cinnamon to the cabbage. Mix well to evenly distribute the flavors.
3. Pack the cabbage mixture tightly into a clean mason jar, pressing it down firmly to remove any air pockets.
4. Pour the non-chlorinated water over the cabbage, ensuring it is fully submerged. If needed, place a weight or a smaller jar inside to keep the cabbage under the brine.
5. Cover the jar with a cloth or paper towel and secure it with a rubber band. Let it ferment at room temperature for 5-10 days, checking daily to ensure the cabbage stays submerged.
6. Taste the sauerkraut after 5 days. If it has reached your desired level of sweetness and tanginess, transfer it to the refrigerator. If not, let it ferment longer.
➡ Tips:
- Use sweeter varieties of apples like Honeycrisp or Fuji for a more pronounced apple flavor.
- Sprinkle a bit of nutmeg or cloves for an additional layer of warmth.
- Serve your sweet sauerkraut as a unique side dish for pork, sausages, or roasted vegetables.
Happy fermenting! 😊
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