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Apple-Fennel Sauerkraut with Caraway
Based on Martha Stewart Living's Classic Kraut with Caraway by Farmhouse Culture (October 2011)
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Prep Time 30 minutes (plus 3 weeks for fermenting)
Servings
Ingredients
Prep Time 30 minutes (plus 3 weeks for fermenting)
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine cabbage, caraway seeds, and 1 tablespoon salt in a large bowl. Let stand for 20 minutes. Massage to release liquid from cabbage (forming a brine), about 5 minutes. Mix in the fennel and apple.
  2. Pack cabbage mixture into 3 pint-size canning jars, making sure brine covers cabbage by at least 1 inch and leaving 1 to 2 inches of space at the top. Fold and push 1 reserved leaf into each, filling the top space (leaves do not need to be fully submerged). [Note: We found that our cabbage did not release enough brine, so we augmented it with a quick salt-water brine, dissolving 2 tablespoons of kosher salt into 2 1/2 cups water, and adding what was needed to the jars.]
  3. Close jars tightly, and transfer to a glass baking dish or a nonreactive container with 2-inch-high sides. Let stand in a cool, dark place for 5 days.
  4. Slowly open and quickly close the jars to release built-up pressure, being careful not to let the liquid bubble out. Let stand for 5 more days. Reopen jars to release pressure.
  5. Let stand for 5 more days. Taste to determine if kraut is sour enough. Let stand until kraut is to your liking (we like a 21-day ferment), continuing to open jars every few days to release pressure. Kraut can be refrigerated submerged in brine for up to 6 months.

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