Homemade Sauerkraut
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5
2 reviews
Excellent
Homemade Sauerkraut
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Traditional German recipe to make sauerkraut at home.
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Ingredients
- 1 cabbage about 2.2 lbs or 1 kg, white
- 4 tsp kosher salt about 22 g
- 1 tsp caraway seeds 1 tsp
- 2 tsp juniper berries whole
- 1 apple cored and quartered or sliced
Instructions
- Separate outer leaves from the cabbage head. Rinse the removed leaves and the cabbage head.
- Cut the cabbage in quarters and remove cores. Shred as thinly as desired. I prefer about 1/16" (2mm) thickness.
- Place the cabbage in a large mixing bowl and sprinkle the salt and the spices on top. Mix well, firmly squeezing the cabbage as you mix. You will notice the cabbage begin to shrink and size and start releasing juices. This will help with packing the cabbage in the next step.
- Pack the seasoned cabbage very tightly in a fermentation container, adding apple slices between layers of cabbage. Pour in any released juices from the mixing bowl. Cover with the leaves and weigh down with fermentation weights.
- Ferment at a cool room temperature, about 68F for 3 weeks. Refrigerate after fermentation is done.
Nutrition Information
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Calories
16kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
473mg
(20%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
49IU
(1%)
Vitamin C
17mg
(19%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 473mg | 20% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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