Three Lily Farm’s Caraway Saurkraut
Chef Frank Giglio lives right down the road in Thorndike and is a master of fermentation recipes. Here’s his version of a basic saurkraut with added spice.
1 3-4 pound cabbage
2 Tbsp sea salt
1 Tbsp caraway seeds
Process the cabbage by peeling and reserving the outer leaves then cut the cabbage into 1/4’s and removing the core.
Place the cabbage in a large bowl, salt and massage well to release liquid. Once soft and a large pool of water is in the bottom of the bowl, stir in the partially ground caraway seeds. Mix well to combine then pack into a sterilized jar. Label, date, and let stand for 10-14 days before transferring over to the fridge.