Sauerkraut is so versatile, it tastes good with nearly any flavor addition. Try this delicious combination of two old favorite fermented vegetables: dill pickles and sauerkraut!
1 Tbsp. of dried dill or Handful of fresh dill, chopped of dried dill or Handful of fresh dill, chopped of dried dill or Handful of fresh dill, chopped
Add remaining ingredients and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes, to allow the juices to come out of the cabbage.
Transfer to a glass jar; pack down firmly. The brine should come at least 1 inch above the level of the vegetables. If it does not, add more brine as needed.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
