Tuesday is here and it's time for another batch of kraut. Wide awake at 5 am, I headed to the kitchen, put on a pot of water for coffee and began slicing away. Using a smaller head of purple cabbage, I scanned my spice rack waiting for an ingredient to catch my eye. Caraway, the crescent shaped seed, called me an and is the star of the show today.
Caraway, a member of the parsley family, is a classic flavoring agent for any preparation of cabbage. With roots in Africa, Europe, and Asia, this delicious seed makes for a delicious end product when added to cabbage and fermented. Caraway is in the same family as cumin, fennel, and anise and all these flavors marry well together so a combination of the 4 makes for a happy marriage.
Caraway benefits it's users by working as a digestive aid, and has anti-flatulent properties, so yea, it's a good spice to have around :) It's antioxidant properties help fit off free radicals which is something we can all benefit from. Caraway is also loaded with a variety of vitamins and minerals.
- 1 3-4 pound purple cabbage
- 2 tablespoons sea salt
- 1 tablespoon 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.