Ingredients
Instructions
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In large bowl, combine all ingredients except olive oil. Mix well to ensure cabbage is evenly coated with spices. Let mixture sit for about 10 minutes to infuse flavors. Heat olive oil in large skillet or pan over medium heat. Add cabbage mixture to pan and sauté about 5−7 minutes, or until cabbage is slightly softened. Remove pan from heat and let mixture cool completely.
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Transfer cabbage mixture to clean, sterilized jar. Press down firmly on cabbage to release any trapped air pockets and ensure cabbage is submerged in its own liquid. Place a weight on top of cabbage to keep it submerged. Cover jar with clean cloth or fermentation lid to allow gas to escape while preventing contamination. Let sauerkraut ferment at room temperature for 7−10 days, tasting periodically until it reaches desired level of tanginess. Once fermented, transfer sauerkraut to sealed container and store in refrigerator. Will last for several months.