Ingredients
Scale
For the Sauerkraut:
- 1 medium green cabbage (about 2½ lbs), finely shredded
- 2 tbsp non-iodized sea salt
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 tsp freshly cracked black pepper
- 1 tsp black peppercorns
- 2 cloves garlic, minced
Optional Add-Ins:
- 1 tsp caraway seeds
- 1 tsp dill seeds
- 1 tsp mustard seeds
- 1 tbsp fresh grated ginger
- 1 small shallot, thinly sliced
- ½ tsp crushed red pepper flakes
- 1 tbsp chopped fresh dill
Instructions
- Wash and prepare all the ingredients. Finely shred the cabbage and place it into a large mixing bowl.
- Add the sea salt, lemon zest, lemon juice, cracked black pepper, peppercorns, and minced garlic. Add any optional add-ins now.
- Massage the cabbage mixture firmly for 8–10 minutes, squeezing and pressing until it softens and releases plenty of natural brine.
- Pack the mixture tightly into a clean 1- to 2-quart fermentation jar, pressing down firmly after each handful to eliminate air pockets. Pour in any remaining brine.
- Press the cabbage below the surface of the brine using a fermentation weight or small clean glass jar.
- Cover the jar with a fermentation lid or loosely fitted lid. Leave at room temperature (65–72°F / 18–22°C) away from direct sunlight.
- Ferment for 7–14 days, tasting after the first week until the sauerkraut reaches your preferred tanginess.
- Once fermentation is complete, remove the weight, seal with a regular lid, and refrigerate.
- Serve with grilled chicken, pork chops, burgers, sausages, sandwiches, wraps, roasted vegetables, grain bowls, or fresh salads.