Ingredients
Equipment
Method
Instructions
- Start by removing the outer leaves of the cabbage. Cut each head into quarters and remove the core. Slice the cabbage into thin strips, and then place it in a large mixing bowl.
- Using a grater or a food processor, grate the carrots. Add the grated carrots to the bowl with the cabbage.
- Peel the garlic cloves and mince them finely. Toss the minced garlic into the bowl with the cabbage and carrots.
- In a separate bowl, combine the water, granulated sugar, sea salt, peppercorns, whole cloves, and bay leaves. Stir until the sugar and salt are fully dissolved.
- Pour the brine over the cabbage mixture. Use your hands to gently massage the vegetables, ensuring they’re well-coated and the brine is evenly distributed.
- Next, drizzle in the olive oil and white vinegar. Mix everything together until combined.
- Transfer the sauerkraut mixture into a large jar or container, pressing it down as you go to eliminate air pockets. Leave a bit of space at the top, as the sauerkraut may expand.
- Seal the container and place it in the refrigerator overnight. This will allow the flavors to meld beautifully, and the cabbage will soften.
Notes
- Use fresh ingredients for the best flavor.
- Allow the sauerkraut to sit longer for stronger flavors.
- Store in a sealed container to maintain freshness.