Recipe: Leek Black Pepper Thyme Kraut

Directions

1. Clean leeks thoroughly. We like to put the sliced leeks in a large bowl of water and mix with our hands to allow dirt to settle at the bottom. Skim leeks off the top and repeat in a new bowl of water until clean.
   



2. Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
   

3. In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid. Mix in leeks, thyme leaves and black pepper.
   



4. Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage.



5. Trim the reserved cabbage leaf into a circle (you can use the base of your jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted (Questions about fermentation weights? Check out our Fermentation Weight Guide). If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.



6. Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.