Sauerkraut Recipe
This is a simple and traditional sauerkraut recipe.
Print Recipe
Main Ingredients
- 1 head Cabbage shredded
- 1 tablespoon Salt
1. Shred the cabbage finely.
2. Place shredded cabbage in a large bowl and sprinkle with salt.
3. Massage the cabbage with your hands until it starts to release liquid.
4. Pack the cabbage tightly into a fermentation jar, ensuring it's submerged in its own liquid.
5. Cover the jar and let it ferment at room temperature for 1-4 weeks, tasting periodically.
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 700mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 0.5mg