Sauerkraut with Garlic and Dill

Ingredients

2 small to medium heads of green cabbage

4 cloves of fresh garlic

1 bunch of fresh dill (10-15 fronds)

5 TBSP sea salt

Fermentation crock with weights or glass jar with weights

Kraut hammer or similar kitchen tool for firmly pressing

2 small to medium heads of green cabbage

4 cloves of fresh garlic

1 bunch of fresh dill (10-15 fronds)

5 TBSP (75 ml) sea salt

Fermentation crock with weights or glass jar with weights

Kraut hammer or similar kitchen tool for firmly pressing

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Dietary Therapies

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Thoroughly rinse cabbage heads under cool water.
Remove 2 large outer leaves on each cabbage and toss these so the remaining cabbage is clean
with no blemishes. Save an additional 2 large outer leaves for the fermenting process.
With a slaw board or a sharp knife shred the cabbage into fine strips, avoid the tough section of the inner core or stem at the bottom.
Place the shredded cabbage into large bowls. Sprinkle 5 tsp of sea salt total evenly between them. Mix the salt thoroughly into the cabbage and it will begin to “sweat,” producing moisture. Letting it sit for 30 minutes will also advance the production of moisture.
While the cabbage is “sweating” chop the garlic and dill into fine pieces, removing any woody stems from the dill before chopping, using only the feathery fresh fronds. Depending on the size of the cabbage may decide to use more or less dill and garlic to taste.
Spread the garlic and dill evenly into the cabbage bowls, as you mix and blend them thoroughly into the cabbage.
Place the mixture in the bottom of a fermentation crock, stopping periodically to press the cabbage down with a kraut pounder. This tightly packs the cabbage, removes air, and increases the production of juices. Continue filling and packing until all of the cabbage is tightly packed in the crock.
Place 2 saved whole fresh leaves across the top of the mixture to cover the shredded cabbage. Press further with the kraut hammer until the juices seep up.
Place the weights on top of the cabbage leaves and push down again until the juice appears. A common saying in fermenting vegetables is, “Everything under the brine is fine.” The juices mixed with the salt create a brine within which to keep the cabbage submerged.
Place the lid on the crock and place on the kitchen counter out of direct sunlight. It usually takes about one week to produce the desired sauerkraut.
It can be opened and sampled after 4-5 days from under the leaf. When the right texture is reached according to taste (soft but still some firmness or crunch is often preferred), remove from crock and place in glass jars with lids and refrigerate.
It's possible to make sauerkraut in a glass jar using similar methods above, with glass weights at the top to press the cabbage down and hold it under the juices. It can be covered with a cloth and kept out of sunlight. As pressure may build in the glass jar with a lid, it may need to be checked periodically to release any pressure