Caraway Kraut

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 lbs Red cabbage

• Baking & Spices

  • 1 tsp Caraway seeds
  • 2 tsp Kosher salt

Found on cookinglight.com

Description

Directions

• Place cabbage in a large bowl. Sprinkle with salt. Firmly and vigorously massage cabbage until it wilts, some liquid has pooled in bottom of bowl, and liquid squeezes out when you squeeze a handful, about 10 to 12 minutes. Stir in caraway seeds. Firmly pack cabbage in a 1-quart jar. Start by filling jar about half full; tamp cabbage down with a muddler or wooden spoon to pack it down firmly. Add more cabbage, and repeat the process until its all in the jar (dont worry--it will fit). Pour liquid from bowl on top of cabbage. Screw on lid, and set jar on a plate or in a bowl. (The kraut will likely bubble over and leak a bit as it ferments.) Let stand at room temperature, out of direct sunlight, until kraut reaches desired flavor and texture, about 1 to 2 weeks. Check every day, starting after 4 days. When you open the jar, the liquid will likely be bubbling--that means its working as it should. Refrigerate to stop fermentation once the kraut is to your liking. Store chilled in refrigerator for up to 1 month.