Savory Sauerkraut

Makes 1 quart

2 - 1/4  lbs cabbage (finely shredded)

Save several round pieces of cabbage cut from top as well as a 1” square chunk to place on top of kraut.

1 tsp caraway seeds


Cut round pieces out of top of cabbage to use on top of kraut mixture.  Work cabbage with hands until you start creating a nice brine. Mix with caraway seeds.  Pack into qt. jar until several inches from top of jar.  Place cabbage rounds on top of kraut mixture and then place 1” square cabbage chunk (cut from center of cabbage) on top of cabbage rounds.   Place brine cup on top of cabbage chunk and seal lid.

Recipe by Bill Hettig (Creator of the Perfect Pickler)