Sauerkraut

Ingredients

• 500 g White Cabbage
• 10 g Kosher Salt
• 1 tsp Caraway Seeds

Method

1. Thinly slice {white_cabbage} into fine shreds so it packs tightly and ferments evenly.
2. In a large bowl, toss {white_cabbage} with {kosher_salt} and {caraway_seeds}, then massage firmly for several minutes until the cabbage softens and releases enough brine to look wet and glossy.
3. Pack {white_cabbage} tightly into a clean jar, pressing hard after each handful so the brine rises above the cabbage; keep everything submerged to prevent spoilage.
4. Cover the jar loosely and let {white_cabbage} ferment at cool room temperature until pleasantly sour and aromatic, checking daily that the cabbage stays below the brine.
5. Refrigerate {white_cabbage} once the flavor is bright and balanced, then serve cold or gently warmed.