Sort ingredients
cburns1
QR Code
Listen
Pdf
Spread the shredded cabbage out on a tray and sprinkle with 18g sea salt
Scrunch the cabbage together for 2 minutes, bruising it and ensuring the salt is mixed through thoroughly
Let it sit for 45 minutes to allow the salt to leach out the juices from the cabbage
Mix in the cumin seeds and fennel seeds
Pack the cabbage mixture into sterilized jars and press down firmly so the juices are visible
If the mixture seems dry, prepare a brine using 100ml water mixed with 1.8g sea salt and add a spoonful or two to each jar
Cut discs from the larger outer cabbage leaves and press one disc on top of the shredded cabbage in each jar
Screw on the lids and leave at room temperature for up to seven days
Burp the jars each day to prevent gas buildup, then tighten the lids
Transfer the jars to the fridge after fermentation
The sauerkraut will smell funky around day three and clean and crisp around day five