Sauerkraut Recipe
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Ingredients
- 5 pounds cabbage
- 3 tablespoons sea salt
- .
Directions
- Directions
- Remove large outer leaves from cabbage and set aside.
- Core and shred cabbage.
- In a bowl, mix cabbage with sea salt.
- Massage with your hands for about ten minutes. Juices will be released.
- Put the cabbage in a suitable fermentation container and pound down until juices come up and cover the cabbage, leave about 2 inches of space at the top.
- Cover the sauerkraut with a plate. Place a glass jug filled with water on the plate to press it down.
- Press down to add pressure to the cabbage and help force water out of it.
- Keep it at room temperature (covered with a towel). Fermentation will begin within a day, depending upon the room temperature. It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
- Fermentation can take up to 3 weeks to a month.
- After fermenting, you can transfer it to the refrigerator
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1868g | |
| Calories 454 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21256mg | 886% |
| Potassium 3089mg | 88% |
| Total Carbs 105.23g | 28% |
| Dietary Fiber 45.4g | 151% |
| Sugars 58.06g | 39% |
| Protein 23.22g | 37% |
