Homemade Sauerkraut with Caraway and Apples

Name: Homemade Sauerkraut with Caraway and Apples
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp caraway seeds; 2 kilograms green cabbage, very thinly sliced on a mandoline or finely shredded in a food processor; 1 Granny Smith apple—peeled, cored and very thinly sliced on a mandoline; 1 Tbsps juniper berries (optional); 2 Tbsps fine sea salt

You can never have too many side dish recipes, so give Homemade Sauerkraut with Caraway and Apples a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 34 calories, 0g of protein, and 1g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of caraway seeds, in a food processor, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.

Ingredients you will need

Cabbage

Equipment you will use

Bowl

Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock.

Ingredients you will need

Cabbage

Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.

Ingredients you will need

Cabbage

Brine

Equipment you will use

Kitchen Towels

Bowl

Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.

Ingredients you will need

Water