Salt-Free Sauerkraut

 

If you are trying to avoid refined salt or are on a low sodium diet, you can still enjoy delicious kraut. This recipe uses herbal seeds to replace the salt in normal kraut. Making this kind of kraut is a bit riskier when it comes to foreign bacteria having a foothold, so it is recommended that you make this kind of kraut in the winter and keep a good eye on it during fermentation. 

 

Ingredients

  • 5 pounds cabbage
  • 1 tablespoon caraway seeds
  • 1 tablespoon dill seeds
  • 1 tablespoon celery seeds
  • 1 tablespoon crushed peppercorns
  • Filtered water


Instructions
  1. Shred or chop cabbage finely. Place in a non-metal bowl. 
  2. Grind seeds and peppercorns with a mortar and pestle; toss ground seeds in the bowl with the cabbage until well blended. Pound the mixture a little with a wooden spoon or cabbage crusher to get the juices flowing.
  3. Pack the cabbage mixture into the clean jar, rather tightly. Add just enough water to bring the brine just above the cabbage level.
  4. Weigh the cabbage down with a fermenting weight, if needed. 
  5. Ferment in a cool place away from sunlight and drafts. 
  6. Check the kraut every day. Smell it and replenish the water if needed. Keep a close eye on it. If it starts to smell anything but sour, start again. Making kraut without salt is doable, but is a risk, so be attentive and aware of what the ferment is doing and keep it happy. Mold may appear on the surface, but don’t worry about it unless the mold is dark-colored. 
  7. Sauerkraut should start to get tangy within about five days. Continue tasting daily and place in cold storage when it reaches desired flavor.


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Sauerkraut in a Bowl


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