Get your taste buds sparkling with this cumin sauerkraut recipe!
Sometimes a small addition of spices can give plain sauerkraut lots of character. Cumin and pepper give this lacto-fermentation a good little kick.
Excellent in vegetarian cuisine, in any salad, or in soups of South-Eastern inspiration, cumin sauerkraut is a side dish to be enjoyed in the kitchen.
Cumin sauerkraut enhances dishes with its rich, earthy flavours.
Following almost the same steps as traditional sauerkraut, this recipe is very easy to make at home. Get started!
- Preparation time: 20 minutes
- Fermentation time: 21 days
The Benefits of Sauerkraut
The cabbage in cumin sauerkraut contains fibre, vitamins C and B, and minerals such as iron.
Once fermented, cabbage is much easier to digest and its nutrients are easier to assimilate by our digestive system.
In fact, in addition to enhancing the taste of the food, fermentation has many benefits!
Cumin Sauerkraut Recipe
- Kitchen scale
- 1.7L Crazy Korean Cooking bowl (or another container)
- Large mixing bowl
- Vegetable pestle (optional)
- 1 kg cabbage
- 1 onion
- 4 tsp. sea salt (20g, or 2% salt of vegetable weight)
- 1 tsp. cumin powder (5g)
- 1 tsp. black pepper (5g)
- Cut the cabbage and onion into thin slices using a knife or mandolin.
- Place sliced vegetables in a bowl and sprinkle with salt, pepper, and cumin.
- Massage the mixture to dissolve the salt.
- Let it sit for 15 minutes to allow the vegetables to soak.
- Transfer small amounts to the jar. Squeeze the cabbage by hand or with the pestle to avoid air bubbles. The liquid produced should submerge the cabbage. If not, add 2% salt brine.
- Install the inner lid of the Crazy Korean Cooking bowl and apply pressure to the vegetables. The liquid should come out of the small hole (leave it open). If using another container, add a weight to the vegetables.
- Close the outer lid.
- Let it sit at room temperature for 3 weeks. Do not disturb until opened.
- Once opened, store in the fridge.
For more details and tips, see our Complete Guide to Lacto-Fermentation.
Serve this cumin sauerkraut in your favourite sandwiches, carrot salads, legumes, or samosas.
It can be stored in the fridge for 1 year.