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Sauerkraut with caraway seeds
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Who doesn't like sauerkraut with aromatic caraway seeds? It's not only delicious, but also healthy! Caraway seeds give the cabbage a distinctive spicy aroma and aid digestion, while natural lactic acid fermentation preserves all the vitamins. Once you've prepared this dish, enjoy it for up to six months by storing it in a cool place.
For those who prefer a slight sweetness, you can add carrots, and bay leaves will enhance the aroma. Cranberries or apples will accentuate the sour notes. Use these simple but effective natural ingredients to create a true culinary masterpiece.
Variations
- You can add carrots for sweetness.
- Bay leaves will enhance the aroma.
- Cranberries or apples will add sourness.
Secrets of tenderness and flavour
- A fermentation temperature of 18-22°C ensures optimal cabbage flavour.
- The cabbage should be pressed down with a weight to release the juice.
- Skim off the foam regularly during fermentation.
Ingredient tips
- Choose late varieties of white cabbage.
- Use rock salt without iodine.
- It is better to use whole cumin seeds rather than ground cumin.
Small culinary nuances
- The cabbage should be completely covered with brine.
- Pierce with a wooden stick every 3-5 days to release gases.
- Readiness is determined by a pleasant sour taste without bitterness.
Ingredients
White Cabbage
3000 g
NZ Rock Salt 1kg
60 g
Eco Caraway
15 g
Carrot
300 g
Prypravka Laurel Leaves
3 pcs
Preparation steps
01
Prepare the cabbage — Remove the outer leaves from the cabbage, cut it into 4 pieces, and remove the core. Chop finely. Grate the carrots using a coarse grater. ⏱ 20 min. Guideline: Chop the cabbage into strips 3-5 mm thick.
02
Mixing with salt — In a large container, mix the cabbage with salt and caraway seeds. Knead well with your hands until juice is released. Add the carrots. ⏱ 15 min. Guideline: The cabbage has reduced in volume and juice has been released.
03
Placing in a container — Pack the cabbage tightly into a clean glass jar or enamel pot, layering it with bay leaves. Press down with a weight. ⏱ 10 min. Guide: The cabbage is covered with its own juice.
04
Fermentation — Leave at room temperature for 3-7 days. Prick the bottom with a wooden stick every day and remove the foam. ⏱ 10080 min. Guideline: Foam production has stopped, and the cabbage has a pleasant sour taste.
05
Storage — Transfer the finished cabbage to a cold place (refrigerator, cellar). Store at a temperature of 0-5°C. Guideline: The cabbage is crispy and light golden in colour.
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Tip⏱ The finished sauerkraut with caraway seeds is perfect as a snack on its own, with meat dishes or as an ingredient in borscht and dumplings.
Where to order ingredients
Select the required ingredients in one of the stores
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