Ingredients:
1 head of green cabbage
1 tablespoon of sea salt
1 teaspoon of caraway seeds
1 teaspoon of black peppercorns
1 cup of water
Instructions:
1. Remove the outer leaves from the cabbage and cut it in half. Remove the core and shred the cabbage into thin strips using a sharp knife or a mandolin.
2. Place the shredded cabbage in a large mixing bowl and sprinkle the sea salt over it. Knead the cabbage with your hands for about 5 minutes until it starts to release its juices.
3. Add the caraway seeds and black peppercorns to the cabbage and mix well.
4. Transfer the cabbage mixture to a large skillet or pan and spread it out evenly. Pour the water over the cabbage and cover the pan with a lid.
5. Cook the sauerkraut over medium heat for 15 to 20 minutes, stirring occasionally, until the cabbage is softened and the liquid has been absorbed.
6. Remove the pan from the heat and let the sauerkraut cool to room temperature. Once cooled, you can transfer it to a jar or a container with a lid and store it in the refrigerator for up to two weeks.
Tips:
– Use a non-reactive pan such as stainless steel or enamel-coated cast iron to prevent the sauerkraut from reacting with the metal.
– You can add other spices and herbs such as juniper berries, bay leaves, or thyme to the sauerkraut for extra flavor.
– If you prefer a milder sauerkraut, you can use less salt or soak the shredded cabbage in cold water for a few hours before cooking.
– Sauerkraut is a great source of probiotics and can aid digestion and boost your immune system. Enjoy it as a side dish or add it to sandwiches, salads, or soups for a tangy kick.
In conclusion, making sauerkraut in a pan is a quick and easy way to enjoy this delicious and healthy dish at home. With just a few simple ingredients and tools, you can create a flavorful and nutritious side dish that will complement any meal. Give it a try and impress your friends and family with your homemade sauerkraut skills!