-
30
minPrep Time -
0
minCook Time -
30
minReady in -
perYield -
35
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Condiments
- Allergens:
- Seasons:All
- Cuisines:
- Courses:condiments
Recipe Description
This classic vegan sauerkraut is crisply fermented, offering a tangy addition to any meal. It’s a simple yet delicious way to add some probiotics to your diet.
Ingredients
- 1 medium green cabbage, thinly sliced
- 1.5 tablespoons sea salt
- 1 tablespoon caraway seeds (optional)
Steps:
- In a large bowl, combine sliced cabbage and salt. Massage the salt into the cabbage until it starts to release liquid.
- Add caraway seeds if using and mix thoroughly.
- Pack the mixture into a clean, airtight jar, pressing down firmly so that the liquid covers the cabbage.
- Seal the jar and let it sit at room temperature for at least 2 weeks, checking occasionally to ensure cabbage is submerged.
- Once fermented, store in the refrigerator.
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