FoodFreedom
with GAPS
Servings
Jar
GAPS Stage
GAPS Intro
Cook Time
30 minutes
Difficulty
Easy

Dill and caraway sauerkraut

There are so many variations to sauerkraut and this has to be one of my absolute favourites. It goes beautifully alongside steak, chicken or fish. It adds flavour to any meal and definitely worth a try

Tags

Gluten FreeGrain FreeDairy FreeEgg FreeNut FreeGAPS Intro
Dill and caraway sauerkraut

Ingredients

1kg cabbage
40-50g Celtic salt or sea salt
1-2 tablespoons finely chopped dill
1-2 tablespoons caraway seeds

Cooking Instructions

1

Finely slice cabbage into a large glass bowl, I like to use a mandolin on the fine setting

2

Add salt to cabbage and massage well until the cabbage become softer and starts to release liquid

3

Add dill & caraway seeds, massage through until you can squeeze cabbage and liquid falls into bowl

4

Place cabbage into a 1L glass airlock jar pressing down firmly after each addition

5

Place a cabbage leaf over the shredded cabbage and press firmly so liquid rises over the leaf

6

Place a fermenting weight on top of cabbage leaf

7

Close jar and 1/2 fill the air lock

8

Allow to ferment for about 3-4 weeks away from direct sunlight

9

Once finished fermenting remove weight and cabbage leaf and decant into another 1L jar with a screw top lid

10

Enjoy

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