Caraway sauerkraut is one of our favorite versions of the original. It's easy to make and a great recipe for supporting gut health.
Why this recipe works
- Caraway sauerkraut is loaded with beneficial bacteria that support gut health. That has a cascading effect on other body systems.
- Caraway is a delicious spice that is traditionally used to support gut health and digestion, making it a natural match for fermented veggies.
- It's a great riff on this homemade sauerkraut recipe and is easy to make.
What's in it?
- Green cabbage is the heart of most sauerkraut recipes. It is sometimes marketed as "white cabbage" in some grocery stores. You can also use red cabbage, which ferments a little more quickly. Napa cabbage works in a pinch but is best reserved for homemade kimchi.
- Salt helps keep cabbage crisp while it ferments, and it gives sauerkraut much of its flavor. Salt also helps keep bacteria responsible for spoilage away while the healthy bacteria establish themselves during the earliest phases of fermentation. I use finely ground, mineral-rich sea salt in my fermented vegetable recipes. Ancient sea salt and pickling salt are also popular choices, but avoid table salt, as the additives can sometimes negatively affect fermentation or leave your sauerkraut with off-flavors.
- Caraway seeds give caraway sauerkraut its distinctive flavor. They impart a delicate but earthy note of spice reminiscent of anise, parsley, and carrot. Use whole caraway seeds in this recipe, not ground.
Recipe Tips
- Fresh cabbage works best. The fresher the cabbage is, the more juice it has and the more brine it will produce. Older vegetables tend to be dryer and may not produce enough liquid to completely submerge the shredded cabbage as it ferments.
- Slice the cabbage by hand or using a sauerkraut slicer. Avoid using food processors because they process the cabbage too quickly. As a result, sauerkraut made this way tends to be mushy.
- Use the right equipment, including a wide-mouth jar, airlock or fermentation seal, and weights. These help create the optimal conditions for fermentation and prevent contamination by stray microbes, such as mold. The proper equipment also supports the growth of good bacteria, such as lactic acid bacteria.
- Cabbage should always stay submerged in brine. Vegetables floating on the surface of brine are likely to mold, which can spoil the whole batch.
- Temperature matters. Your kraut will ferment faster in a warm kitchen and more slowly in a cold one. The optimal temperature is around 60 to 70 degrees.
- Set your jar of sauerkraut on a clean cloth or in a bowl, especially during the first few days of fermentation. The jar may leak brine during the beginning days of the fermentation process, which tend to be the most active.
- Trust your senses. If the cabbage smells putrid rather than pleasantly sour, discard it. If the brine is weirdly viscous, it's a good idea to toss the batch out. And if signs of mold appear, I recommend dumping the sauerkraut too.
Helpful Hints
It's normal for sauerkraut to bubble. This indicates that fermentation is active, and you'll see more bubbles during the first few days of fermentation.
It's also normal for the juice or brine to become cloudy. This happens during the middle stage of fermentation and indicates that lactobacillus bacteria are taking hold.
How to Serve Sauerkraut with Caraway Seeds
With its pleasant salty notes and potent acidity, caraway sauerkraut is delicious served on top of hot dogs with plenty of mustard or on the side of roast pork.
You can sauté some thinly sliced apples and onions in a skillet with a little bacon fat or olive oil, and then stir in the kraut until it's just warmed through. This version makes a delicious side dish.
I also like to slather homemade sourdough rye bread with a little herb cream cheese, then top it with thinly sliced ham and a little caraway kraut.
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Variations + Substitutions
Juniper berries are a great addition. They lend a herbal, gin-like spice to caraway sauerkraut. Be careful to remove them before serving because while their flavor is delicious, the berries themselves are unpleasant to eat.
Mixing in dill seed or chopped fresh dill is another option. Dill is in the same plant family as caraway seed, and their flavors marry well together.
Kohlrabi and is an excellent addition to caraway sauerkraut. As a cruciferous vegetable, kohlrabi is in the same family as cabbage and ferments beautifully. It also tastes delicious with caraway seeds and is a popular vegetable commonly used in the cuisine of Northern and Eastern Europe.
Pat says
Loved the pop of caraway in this. I ended up serving it with some grilled brats. Super good.
Brushjl says
Oh my, this was so good. I used it with a "Mennonite" cabbage and sausage recipe, but transformed it into cajun with this sauerkraut and andouille sausage.