Follow our simple tutorial to make a basic and traditional sauerkraut. Wait three to four weeks for your cabbage to ferment, and you'll have a healthy and delicious condiment ready to serve atop sausage or as a complement to your Reuben sandwich.

Preparation

Quarter, core and finely shred the cabbage. Scald jar or crock with boiling water, then add 1" layer of shredded cabbage and carraway seeds. Sprinkle with salt, tamp firmly with a wooden utensil to remove any hidden air pockets and bruise the cabbage to release the juices. Repeat step 3 until all ingredients are used up. Cover and let sit for 2 hours, making sure the cabbage becomes fully submered. Close lid on jar and store at room temperature for 3-4 weeks. Refrigerate and enjoy.