Try this Sauerkraut recipe, or contribute your own.
Suggest a better descriptionCut heads into quarters
Remove core
weigh cabbage in grams
weigh out 2.5% sea salt
Cut wedges in small strips and add to large pan, sprinkle salt on layers
When cutting is complete add fennel and begin mixing and crunching. Press tight to bottom of pan
Cover with towel and set for 10 minutes. Repeat 4 TIMES
Pack in crock, cover with weights, pour water to cover cabbage and add water to the moete. Cover with lid.
write date and ferment for 2 weeks minimum
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 38 | ||
Calories from Fat: 5 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.9mg | 2 % | |
Potassium 241.9mg | 6 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 4.1g | ||
Protein 1.9g | 3 % | |
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: 38
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.