Making your own sauerkraut isn’t hard, and it is a key ingredient in many dishes throughout the country. You can buy a good alternative at the grocery store, but how cool is it to have your own kraut fermenting under the kitchen sink like your grandmother might have?
Source: Big American Cookbook
Toss the cabbage and salt together to coat well. Pack the cabbage into a large, wide-mouth jar or ceramic crock. Cover the opening with a towel or cheesecloth and place a small, flat, heavy plate on top, weighing it down to put pressure on the cabbage. The cabbage will begin to give up water, and you want to keep the kraut submerged in it. Let stand at room temperature for at least 6 weeks before using, skimming any scum that forms every 2 weeks or so. The kraut will last up to a year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5441.6mg||188 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!