If you’re bored with plain sauerkraut, this red cabbage sauerkraut with caraway and cumin seeds is a new yummy way to eat your daily kraut!
So far, this is my very favorite flavor of sauerkraut!
This recipe is based on a kraut we were purchasing regularly and spending way too much money on, so I decided to figure out how to make it myself. This recipe makes about 2 quarts.
- 1 red cabbage
- 1 tablespoon plus 1 teaspoon cumin seeds
- 2 teaspoons caraway seeds
- 1 tablespoon celtic salt (you can use other coarse sea salts too)
If you’ve never made sauerkraut before, I’m here to tell you it is super-easy!
- Cut the core out of the cabbage and cut it in to chunks that will fit in your food processor, if using one
- Shred the cabbage in a food processor with the slicing disc (or you can chop it with a knife)
- Put it in a deep bowl with the cumin, caraway, and salt
- Pound it for 10 minutes with a kraut pounder, meat tenderizer, or large pestle (or just by squeezing it with your hands)
- This will pull some water from the cabbage to make a brine
- Place the cabbage mixture and brine into quart jars leaving at least an inch of space at the top
- If you don’t have enough brine to cover all the cabbage, add filtered water to the jar until it’s covered
- Place the lid on the jar and leave it on the counter to ferment, covered with a towel (or place it in a dark cabinet)
- Make sure you check the jars every couple of days and release some of the gases that build up. If you forget about it long enough your jar will explode. Then you’ll never make that mistake again!
- Check it after 30 days and see how it tastes, if it’s to your liking put it in the fridge, if not, close it back up and check again in a couple of days
- Store the finished sauerkraut in the fridge
My favorite ways to use this kraut is with hot dogs, on fried eggs, stuffed into half an avocado, and as a salad dressing.