Lemon Dill Sauerkraut

adminCanning & Preserving, Recipe Box, Seasonal Eating: Summer
Lemon Dill Sauerkraut
Yields 6
Did you know March 24th is International Sauerkraut Day? Make your batch while cabbage is in season to commemorate the special day in March! • Sauerkraut’s fermentation process produces beneficial probiotics that aid in a healthy gut.
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 2 heads (about 6 pounds) cabbage
  2. 1½–2 tablespoons unrefined sea salt
  3. 4 tablespoons lemon juice
  4. 1–2 tablespoons dried dill (to taste)
  5. 4–5 cloves garlic, finely grated
Instructions
  1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished ones and set aside. Rinse the rest of the cabbage in cold water. With a stainless knife, quarter and core the cabbage. Thinly slice with knife or mandoline, then transfer cabbage to a large bowl.
  2. Add 1 tablespoon of the salt, lemon juice and the dill, with your hands massage it into the leaves, then taste. You should taste the salt without it being overwhelming. Add more salt if necessary.
  3. The cabbage will soon look wet and limp, liquid will begin to pool. At this point mix in the garlic. If you don’t see much brine in the bowl, let it stand, covered, for 45 minutes, then massage again.
  4. Transfer cabbage to 2-quart jar (half gallon or 64 fl oz), a few handfuls at a time, pressing down on the cabbage with your fist or tamper to get out air pockets. You should see some brine on top of the cabbage when you press. Leave 2 to 3 inches of headspace for a jar. Top the cabbage with one or two of the reserved outer leaves. Top the leaves with a weight (water-filled jar or ziplock bag) that covers as much of the vegetables as possible.
  5. Set aside the jar on a baking sheet to ferment; nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the cabbage is submerged, pressing down as needed.
  6. You can start to test kraut on day 4. You’ll know it’s ready when it’s pleasingly sour and pickle-y tasting, without the strong acidity of vinegar; the cabbage has softened a bit but retains some crunch; it is more yellow than green and slightly translucent, as if it’s been cooked.
  7. Ladle the kraut into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.
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