Ingredients and Weight:
- 5 lbs green cabbage, shredded
- 1/2 cup kosher salt
- 1/3 cup fresh dill, chopped
- 1/4 cup garlic cloves, sliced
- 1 tablespoon juniper berries, crushed
- 2 quarts water
Preparation Time:
15 minutes
Cooking Time:
1-4 weeks
Difficulty Level:
2
Preparation Method Steps:
- In a large bowl, combine the shredded cabbage, salt, dill, garlic, and juniper berries. Toss well to combine.
- Pack the cabbage mixture firmly into a 2-gallon glass jar or fermentation vessel.
- Pour the water over the cabbage, making sure it is completely submerged.
- Cover the jar loosely with a clean cloth and set in a cool, dark place (50-60°F).
- Check the sauerkraut daily, skimming off any scum that forms on the surface.
- If the cabbage dries out, add more water.
- Allow the sauerkraut to ferment for 1-4 weeks, or until it has reached your desired sourness.
- Once fermented, store the sauerkraut in the refrigerator for up to 6 months.
Nutritional Information:
- Calories: 25 per cup
- Fat: 0g
- Carbohydrates: 6g
- Protein: 1g
- Sodium: 300mg
- Fiber: 2g
Dish Characteristics:
- Tangy and sour flavor
- Crunchy texture
- Probiotic-rich
- Good source of vitamin C, vitamin K, and fiber
User Comments:
- "This homemade sauerkraut is so much better than the store-bought stuff. It has a perfect balance of sourness and spice."
- "I love using this sauerkraut on sandwiches, hot dogs, and salads. It adds a delicious burst of flavor."
- "I've never made sauerkraut before, but this recipe was easy to follow. I'm so glad I tried it!"
Special Precautions and Tips:
- Use fresh, high-quality cabbage for the best flavor.
- A wooden fermentation vessel is ideal, but a glass jar will work just as well.
- Make sure to pack the cabbage tightly into the jar to prevent mold from forming.
- Do not open the jar during fermentation, or you will let oxygen in and ruin the sauerkraut.
- If the sauerkraut becomes too sour for your taste, simply rinse it with water before serving.
