Our Favorite Lemon Dill & Garlic Kraut
Made with fresh garden cabbage, dill, lemon, and garlic, this one has converted even picky eaters into kraut lovers around here.
Ingredients
- 6 lbs Cabbage About 2-3 heads
- 1.5-2 tbsp unrefined sea salt *See Notes
- 2 lemons juice & zest
- 4 cloves garlic sliced
- 1 bunch fresh dill *can sub 1-2tbsp dried based on preference
Instructions
- Rinse cabbage in cold water. Thinly slice and transfer to a large bowl.
- Add the first tablespoon of salt and thoroughly mix into cabbage. Taste to adjust the amount of salt as needed - it should not be overwhelmingly salty. Cover the cabbage and let sit up to 30 minutes to sweat.
- Add chopped dill, lemon juice & zest, and sliced garlic to the cabbage and mix well.
- Transfer the cabbage to mason jars, pressing to remove any air pockets from the jar and make sure all cabbage is submerged in the liquid. Put a primary follower of cabbage leaves to keep the kraut submerged. Cover the cabbage with a secondary weighted follower and then screw on a lid that can release gas. **See Note below
- Set jar in a cool place away from direct sunlight on a plate or baking sheet. Leave out for 4-14 days and start checking on the 4th day. TIP: I write the day to start checking on jar. Make sure cabbage remains submerged. Once it has a pleasant pickle taste while still keeping a bit of its crunch, it is ready for the fridge.
- Store in smaller mason jars in fridge for up to 1 year.
Notes
*Start with 1 tablespoon and add more after taste testing. I use Redmond's Real Salt
**Masontops Fermentation kit truly helps streamline the fermentation process with beautiful followers and BPA * Phthalate-free pickle pipes!