Rialto Restaurant & Bar

Reserve a table

Sauerkraut

1 head Napa Cabbage
1 bulb fennel
2 green apples
4-6 teaspoon Kosher salt
1 teaspoon juniper berries
2 teaspoons coriander seeds
1/4 teaspoon caraway  seeds
1 teaspoon mustard seed
2 cloves

Cut the cabbage in half, remove the core and then cut the leaves into ¼ inch slices.

Cut the fennel in half, remove the core and then cut into ¼ inch slices.

Peel and core apple and cut into ¼ inch slices.

Toast all spices.  Cool and then grind.  They should be fine.

Mix the spices with 4 teaspoons salt in a large bowl.  Add the vegetables and apple.  Toss well.

Using your hands, knead the mixture together for about 10 minutes. The vegetables should start releasing water.  Let it sit 1 hour.

Taste and add salt if needed.  It should taste a little salty.

Pack into clean jars. Make sure that cabbage is fully submerged in its juices. Weigh it down if necessary.   Cover and leave at room temperature.

After 3 days taste your cabbage, it should be in the beginning stages of becoming sauerkraut.
Let it sit another 6-7 days or as long as you want, adding more salt if necessary.

Refrigerate when the cabbage reaches your desired sourness.