Shred cabbage and pound into quart glass jars. Add one level teaspoon of pickling or free-running salt (not iodized) to each jar and fill with lukewarm water. Put lids on loose to allow for fermentation run-off. Set jars in a shallow pan and let ferment. After the kraut has stopped "working" in about nine days, the jar lids can be tightened.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 622.2mg||21 %|
|Potassium 386mg||10 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 7.5g|
|Protein 2.9g||4 %|
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Calories per serving: 57
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