🥬✨ Just made Momma’s Kraut at home! 🏡 Perfectly tangy and packed with gut-healthy probiotics. Give it a try for a taste of tradition! 😍
Ingredients:
1 medium head of green cabbage, shredded
1 tablespoon sea salt
1 teaspoon caraway seeds (optional)
1 teaspoon juniper berries (optional)
1 garlic clove, minced
1 bay leaf
Directions:
In a large bowl, combine the shredded cabbage and sea salt. Using your hands, massage the salt into the cabbage for about 10 minutes, until the cabbage becomes soft and releases its juices.
If using, add the caraway seeds, juniper berries, and minced garlic to the cabbage mixture and mix well.
Transfer the cabbage mixture and its juices into a clean mason jar or a fermentation crock, pressing down firmly to remove any air pockets. The cabbage should be submerged in its own liquid.
Place the bay leaf on top of the cabbage and weigh it down with a small, clean jar or a fermentation weight to keep the cabbage submerged.
Cover the jar with a cloth or paper towel and secure with a rubber band. Leave the jar at room temperature, away from direct sunlight, to ferment for 3 to 7 days.
Check the kraut daily, pressing it down if necessary to keep it submerged. Taste after 3 days; when it reaches your desired level of tanginess, remove the weight and transfer the jar to the refrigerator.
Prep Time: 15 minutes | Fermentation Time: 3-7 days | Total Time: 15 minutes active + fermentation
Kcal: 15 kcal per 1/4 cup serving | Servings: 10 servings
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