Simple Homemade Sauerkraut

Total Time: 15 minutes prep | 2½ hours ferment | 3-6 weeks in jar

Ingredients:

• 1 head cabbage
• 3 Tbsp. Selina Naturally Celtic Sea Salt
• 1 Tbsp. Frontier Co-Op Caraway Seeds
• 1 Tbsp. thyme
• 4 16-oz. mason jars

Instructions:

1. Thinly slice cabbage. In a bowl, massage cabbage with salt for about 10 minutes until liquid (brine) begins to form.
2. Let cabbage sit for 30 minutes, then massage again to release more liquid. Press cabbage down to check if there’s enough liquid to cover it by at least ½ inch. If not, wait another 2 hours and massage again. If still insufficient, add water to have up to 1 inch of brine covering the cabbage.
3. Add caraway seeds and thyme. Spoon mixture evenly into mason jars.
4. Set jars on the counter at room temperature for 4-6 days until sour. Ensure cabbage stays submerged in liquid to prevent mold; press down if needed during fermentation.
5. Store fermented sauerkraut in the fridge for up to 6 months. Enjoy with salads, eggs, soups, and more.