We love the probiotic goodness and crunchy texture of raw sauerkraut. One of our favorite flavors is Sassy Salt with a bit of caraway. The great thing about Mason Jar batches of sauerkraut is the ability to make so many different flavors. Try Rosebud's Dilly'iscious, I Love Onion or Sami's Curry!
Mason Jar Sassy Sauerkraut
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Sassy Sauerkraut
Rated 5.0 stars by 1 users
Category
fermented foods
Cuisine
German
Author:
Amber aka Rosebud
Servings
16
Cook Time
20 minutes
Calories
15
Sauerkraut is traditionally made as a live cultured food loaded with probiotics and enzymes to aid digestion and absorption of nutrients. We love ours with a bit of Sassy Sassy Salt and caraway seed but we have so many seasonings that would work, it is hard to choose! That's why I love making a simple mason jar kraut so I can do different flavors in each jar.
Ingredients
-
1 Green or Purple Cabbage, Medium, Organic
-
4 Tbsp liquid Whey
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1 Tbsp Caraway Seeds
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1 Tbsp Sassy Salt
Directions
Chop cabbage, thin slices or chunks, either will work.
Place all the chopped cabbage and other ingredients together in a large sturdy bowl.
Pound the juices out of the cabbage thoroughly for a full 10 minutes.
Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top. Tightly seal with the lid.
Leave on the counter for 3 days and then refrigerate.
Recipe Note
- You know that cloudy white liquid that arises to the top of your yogurt container? This is whey! Whey is a key ingredient in lacto-fermentation. You can collect whey by straining your plain yogurt. Don't have whey? Use more salt. A typical ratio is 2grams of salt for every 100 g of cabbage.