Directions:
- In a large bowl shred cabbage , add sea salt. Let stand 20 minutes .
- Massage cabbage for 5 minutes to release brine. Pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. Fold and push 1 cabbage leaf into the jar to release the brine.
- Close jars and set into a baking pan or other container to prevent spillage. Let stand in a cool dark place for 5 days. Slowly release the air from the jars making sure liquid does not spill out. Reseal immediately and let stand another 5 days. Repeat this procedure another 2 times. 20 days all together.
- Your saurkraut is now ready.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.3 Kcal (261 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 393.68mg | 16% | |
| Potassium | 423.71mg | 9% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 7.48g | 30% | |
| Dietary Fiber | 7.48g | 30% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 92.2mg | 154% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 24.91 Kcal (104 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 157.41mg | 16% | |
| Potassium | 169.42mg | 9% | |
| Total Carbs | 5.98g | 5% | |
| Sugars | 2.99g | 30% | |
| Dietary Fiber | 2.99g | 30% | |
| Protein | 1g | 5% | |
| Vitamin C | 36.9mg | 154% | |
| Calcium | 39.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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