Sauerkraut or Lacto-Fermented Cabbage with Caraway Seed

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Sauerkraut or Lacto-Fermented Cabbage with Caraway Seed

Ingredients

Obtain some Jars about 5 x 500 ml

1 small red cabbage
1 small green cabbage
Use a total of 2 kg cabbage only
2 Tablespoons Sea Salt
1 Teaspoon caraway seed
1 Small packet of starter culture or 100 gr of sauerkraut

Directions

The ignoble Cabbage

Dissolve the culture in a few tablespoons of water. Finely slice the cabbage using a mandoline a sharp knife a food processor. If you are using kraut as a starter, add it now. Sprinkle the salt on the cabbage, using a vessel that is large enough to work in. A large bowl or pot works well. Massage the cabbage firmly with both hands for about a minute. Fill the jars, distributing the cabbage and liquid evenly- It should all just fit, any left, eat it. To finish, take the jars and clean the mouth on the inside make sure there are no bits of cabbage and liquid is covering everything. Put the lid back on and let sit from 8-14 days Until it tastes like sauerkraut :)

NOTE: I use green and red cabbage because I like the colour you see in the photo, but by all means use whatever you like and experiment, many different veggies and spices/seasonings can be treated this way.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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