• 30
    min
    Prep Time
  • 0
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield
  • 35
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. In a large bowl, combine sliced cabbage and salt. Massage the salt into the cabbage until it starts to release liquid.
  2. Add caraway seeds if using and mix thoroughly.
  3. Pack the mixture into a clean, airtight jar, pressing down firmly so that the liquid covers the cabbage.
  4. Seal the jar and let it sit at room temperature for at least 2 weeks, checking occasionally to ensure cabbage is submerged.
  5. Once fermented, store in the refrigerator.

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