I’ve made sauerkraut so many different ways - using a brine, just massaging it with salt, adding salt water, which are all similar, traditional methods for making raw probiotic-rich fermented cabbage. However, most recently I’ve found a favorite recipe that’s my preferred way of making kraut, mostly because the flavor is simply amazing. It has just the right amount of tang, it’s not overpowering, and sour just enough. I’ve been using the Caldwell Starter method, and haven’t looked back!
Caldwell Starter is a product you can purchase, which contains a blend of living active bacterial. Refrigeration is recommended, so be sure to refrigerate it as soon as you receive it. Instructions are found in the packet, but here’s a summary:
Slice the cabbage thinly, about 4 pounds (white or purple, doesn’t matter ~ or try a mixture!)
Dissolve 3 tablespoons salt in 2 cups of water and stir well
Dissolve the contents of one pouch (starter comes with 6 pouches) in a cup of room temperature water and let the solution sit 8-10 minutes.
Combine salt solutions, starter and cabbage and massage for 10 minutes. At this point, you can also add a tablespoon of juniper berries or 2 tablespoons or so of caraway seeds (my favorite). Once massaged, add the mixture to a large mason jar, make sure the cabbage is covered int he brine, place a lid on top (but don’t secure well), and let sit on the counter 7-10 days until the perfect tang.
Refrigerate at this point and enjoy!
That’s it - the hardest part is massaging the kraut, since it’s definitely an aerobic activity! But nothing comes close to the joy you feel when you made your own supply of sauerkraut that will last for months to come. Enjoy!