Name: Sauerkraut
Prep time: 10 minutes
Yield: 3 cups
Ingredients: 1 head green cabbage, cored and thinly sliced; 1 Tbsp. brown sugar

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Sauerkraut

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Healthy Cooking

Sweet and tangy sauerkraut is a versatile condiment for sausages, sandwiches, and so much more. Mustard, Coriander, and Poppy Seeds add bold flavor and texture to this fun and easy-to-make fermented cabbage.

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Serves 3 cups

Prep Time 10 minutes

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Ingredients

1 head green cabbage, cored and thinly sliced

1 Tbsp. Mayan Sea Salt

1 Tbsp. brown sugar

2 tsp. Yellow Mustard Seeds

1 tsp. Dutch Blue Poppy Seeds

1 tsp. Ground Coriander Seeds

Directions

Step 1 To combine the ingredients: in a large bowl, add cabbage and sprinkle all over with Mayan Sea Salt. With clean hands, massage salt into cabbage for 4 to 5 min. When there is about ½ cup of liquid in the bottom of the bowl, stir in sugar, Yellow Mustard Seeds, Dutch Blue Poppy Seeds, and Ground Coriander Seeds.

Step 2 To ferment: transfer cabbage and liquid to a large, sterilized mason jar. Use a large spoon to press the cabbage down so it is completely submerged in liquid. Top jar with a sterilized, airtight lid and let ferment in a cool, dark place for 8 to 10 days. Sauerkraut will begin to bubble after 4 to 5 days.

Step 3 As needed, press down cabbage so that it is always submerged in liquid. After fermenting and when the flavor is to your liking, store in refrigerator for up to 6 months.