Medium720.5 hours
Where it comes from
Sauerkraut has been a part of German cuisine for centuries, known for its probiotic benefits and as a side to many traditional dishes.
On the Palate
How it's made
1 steps · Show ↓15 min active · 43200 min waiting
How it's made
1 steps · Show ↓- 115 min
Finely shred the cabbage and layer it in a large, clean fermentation vessel, sprinkling salt and caraway seeds between layers. Press down firmly to release the cabbage's natural juices.
Watch outEnsure the cabbage is submerged in its own juice to prevent spoilage.
