Sauerkraut
Calories: 168kcal
Ingredients
- 500 grams Cabbage
- 1 tbsp Salt
Instructions
- Prepare the Cabbage: Remove outer leaves, cut into quarters, remove the core, and slice into thin shreds. Place shredded cabbage in a large bowl and sprinkle with sea salt. Massage salt into the cabbage and squeeze out excess juices (5-10 minutes) to create brine. Mix in any desired optional ingredients.
- Transfer to Container: Place salted cabbage in a clean glass container. Leave space at the top for bubbling. Cover with a clean cloth to allow gases to escape.
- Fermentation: Let the container sit on a countertop at 18-22°C (64-72°F) for 1-2 weeks, out of direct sunlight. If the temperature is high, ferment for 1-2 days at room temperature, then refrigerate.
- Taste and Store: After one week, taste the sauerkraut. Once it reaches the desired sourness, seal it with an airtight lid and enjoy!
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 22mg | Sodium: 1140mg | Potassium: 1066mg | Fiber: 14g | Sugar: 16g | Vitamin A: 511IU | Vitamin C: 184mg | Calcium: 224mg | Iron: 3mg