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Simple Sauerkraut
Want to learn how to make sauerkraut at home? For this easy homemade sauerkraut recipe, choose fresh, firm heads of cabbage and use canning, pickling or kosher salt (not iodized salt). To be sure your cabbage-to-salt ratio is right for fermentation, start with as close to 5 pounds of untrimmed cabbage as you can. To ensure success, pack the cabbage mixture into the container as tightly as possible (eliminating any air pockets) and be sure it stays submerged in the brine at all times.

Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate the fermented sauerkraut for up to 6 months.
Tips
Equipment: 5- to 6-qt. glass, ceramic or stone container or crock with lid and resealable plastic bags.
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
14 calories; protein 0.7g; carbohydrates 3.3g; dietary fiber 1.4g; sugars 1.8g; fat 0.1g; vitamin a iu 55.6IU; vitamin c 20.8mg; folate 24.4mcg; calcium 22.9mg; iron 0.3mg; magnesium 6.9mg; potassium 96.4mg; sodium 290.4mg.
Exchanges:
1/2 vegetable
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