Delicious healthy fermented food.
1. Shred cabbage into about 0.5 inch wide slices.
2. Grate carrot, add to shredded cabbage.
3. Mix cabbage and carrot with the salt in an extra large bowl. Massage for about 20 minutes - juices will start running, and the mixture volume will reduce in volume about 1.5 to 2-fold.
4. Carefully wash a glass jar large enough to hold the sauerkraut. Rinse with boiling water and cool until cool enough to handle.
5. Place the cabbage-carrot mixture in the jar, and cover with the lid. Keep at room temperature until ready to eat (5 days).
6. Open the jar every 24 hours, and puncture the mixture all the way to the bottom with a long spoon or knife in several places. Small bubbles of air will come out indicating that the cabbage if fermenting well.
7. Ready to eat in about 5 days. After 5 days, store in refrigerator. Keeps for several weeks.
Great on toast, as a side dish, or by itself. Can also be used to add flavor to soups and meat dishes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (987g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 252 | ||
Calories from Fat: 9 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7182mg | 248 % | |
Potassium 1740.2mg | 46 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 24.4g | 98 % | |
Sugars, other 34.1g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 252
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.