Cabbage Sauerkraut with Dill and Garlic
Make this fast and delicious sauerkraut that will store for months in the fridge.
Servings: 2 gallons
Equipment
- cutting board
- large knife
- mixing bowl
- measuring spoons
- fermenting crock, jar or pail
Ingredients
- 3 heads green cabbage (2 lbs ea or 907 g ea)
- 4 tablespoons sea or Himalayan salt
- 6 peeled garlic cloves
- 2 tablespoons dill seed
Instructions
- Measure out your salt and dill seed. Mix together in a small bowl.
- Peel garlic and press or finely mince. Set aside.
- Remove outer leaves from cabbage heads, until you find firm, crisp flesh.
- Cut heads in half and remove the hard core.
- Finely cut cabbages into 1/8 to 1/4 inch slices.
- Put down a 2 inch layer of slices in your bowl or crock and lightly sprinkle with a portion of your salt and dill mixture. Add more cabbage and another layer of salt.
- Repeat, until cabbage and salt has been used up.
- Options: 1) You can let cabbage sit for 1-2 hours and hope the salt will draw out juices.2) Or you can lightly crunch cabbage with your hands to release liquid. 3) It's fastest to pack cabbage directly into your jar/s, pail or fermenting crock and top with salt water (1 teaspoon salt to every 1 cup water used).
- When packing cabbage into fermenting container, leave 3-4 inches of open space at the top, so things won't bubble over when good bacteria starts working.
- If there isn't enough liquid to cover cabbage, you can make a brine by mixing 1 teaspoon of salt to every 1 cup of water. Add to fermenting container until liquid rises 1/4-1/2 inch above cabbage.
- Add lid or weight and leave cabbage to ferment for 14-21 days. Test often to check flavor.
- When you're happy with it, pack your sauerkraut into mason jars and cover with tight fitting lids.
- Transfer sauerkraut to your refrigerator or cold room to slow fermenting process and keep the crisp texture.
- Will keep 6-8 months.
