Sauerkraut with caraway seeds

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a glass jar filled with food sitting on top of a wooden table next to a metal lid

There is something magic about fermentation. Take two humble ingredients (cabbage and salt in this case), combine in just the right way with a hint of spice, shepard the development of specific microorganisims, and a week later you end up with a completely transformed product. The cabbage has softened in texture and flavor, the harsh sulfur notes in fresh cabbage have been rounded out and enlivened with a bright crisp sourness, with hints of earthy, piney spice. Sauerkraut is a…

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