1 Sachet Vegetable Starter (such as Mad Millie brand)
INSTRUCTIONS
Sterilize the Jar: Start by sterilizing your airtight jar(s). A 1.5L jar is a good size for this recipe.
Prepare the Spice Pouch: Place the star anise and whole cloves into a muslin cloth, tie securely, and set aside.
Prep the Cabbage: Remove a couple of outer leaves from the cabbage and set them aside. Wash the cabbage thoroughly and shred it using a food processor or by hand. Place the shredded cabbage in a large bowl.
Season the Cabbage: Sprinkle the cabbage with sea salt, caraway seeds, juniper berries, and dried dill. Mix everything well, cover, and set aside.
Prepare the Starter: Follow the directions on your vegetable starter sachet and prepare the starter culture.
Combine & Pack: Add the spice pouch (from step 2) to the cabbage mixture and pour in the prepared starter culture. Mix well. Fill the sterilized jar with the cabbage mixture, pressing it down firmly with a wooden spoon or potato masher to remove air pockets. Leave a couple of centimeters of space at the top. Ensure the cabbage is fully submerged in its liquid. Add more water if necessary.
Top Off: Take one of the reserved cabbage leaves, fold it up, and place it on top of the mixture. Add a small weight (such as a glass bowl or shot glass) to keep everything submerged.
Ferment: Close the lid tightly and wrap a tea towel around the jar. Store it in a dark cupboard for 10 days to 2 weeks. The longer it ferments, the more beneficial bacteria will develop, and the tangier the sauerkraut will become.
Enjoy this super spiced sauerkraut with your favorite dishes!
