Try this Sauerkraut recipe, or contribute your own.
Suggest a better descriptionShred cabbage. Thoroughly mix 3 tbsp salt with 5 lbs shredded cabbage. Let stand several minutes to wilt slightly. Pack in large crock, press down until juices come to the surface. Fill crock to within 3-4 inches of top. Use a weight to keep brine water over cabbage. Cover cabbage with clean white cloth. Room temperature of 68-72 degrees is best for fermenting cabbage. Ready in 5-6 weeks.
To store: Heat to simmering. DO NOT BOIL. Pack into preheated jars. Cover with hot juice to 1/2 inch from top. Fill and close jars. Process 15 min for pints and 20 min for quarts. Cool. Test for seal. Yields about 18 quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (454g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 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. |
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