SIDE DISH

FRESH SAUERKRAUT

This delicious sauerkraut is adapted from Nourishing Traditions by Sally Fallon (NewTrends, 2001). Serve with all kinds of meats and sandwiches, or toss into salads for a crunch and a slight tang. South Florida cooks may need to wait until winter for the ideal temperature. Total time: 2 weeks.

• 1 medium head green cabbage (about 2 pounds)

• 1 to 2 teaspoons caraway seeds

• 1 ½ to 2 tablespoons coarse sea salt

Clean 3 to 4 wide-mouth pint jars and canning lids and rings in sudsy water; rinse well.

Quarter the cabbage, then remove the core. Reserve 4 flat pieces to top each jar of the kraut. Thinly slice using a large sharp knife, mandoline or food processor.

Place in a large bowl with the caraway and 1 ½ tablespoons salt and let sit for at least 20 minutes. Squeeze the sauerkraut, while tossing, to help break it down and release juices.

Taste the sauerkraut; it should be very salty. If needed add more salt.

Very tightly pack the sauerkraut into the jars, using a clean fist or a wooden spoon to push the cabbage down as far as it will go. Fill to no more than 1 inch from the top and cover with any juices in the bowl. If there are not enough juices to completely cover the cabbage, add a little bit of water. Cover each jar with the reserved cabbage leaf, then close the lid tightly.

Place jars on a plate in case they overflow slightly and put in a cool cupboard or pantry; the ideal temperature is 60-64 degrees. If liquid comes out, open the jars and add a bit more filtered water. Check and taste after 1 week then again after 1 ½-2 weeks. If it's sour enough for your liking, refrigerate or eat immediately. Or, let sit another week or less to increase the sour flavor. Keep refrigerated. Makes ¾ pints.

Note: Product is too variable for nutritional analysis.

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