Homemade Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,116 cal. | (148 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 546 g | (364 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 342.1 g | (1,140 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 189.9 mg | (1,583 %) | ||
| Vitamin K | 13,346 μg | (22,243 %) | ||
| Vitamin B₁ | 4.8 mg | (480 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 62.9 mg | (524 %) | ||
| Vitamin B₆ | 21.2 mg | (1,514 %) | ||
| Folate | 3,000 μg | (1,000 %) | ||
| Pantothenic acid | 29.2 mg | (487 %) | ||
| Biotin | 360 μg | (800 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5,737 mg | (6,039 %) | ||
| Potassium | 30,304 mg | (758 %) | ||
| Calcium | 4,980 mg | (498 %) | ||
| Magnesium | 1,460 mg | (487 %) | ||
| Iron | 42.6 mg | (284 %) | ||
| Iodine | 335 μg | (168 %) | ||
| Zinc | 17.5 mg | (219 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 2,504 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 535 g |
Ingredients
- Ingredients
- 11 kilograms Green cabbage
- 3 tart Apple
- 100 grams Sea salt
- 5 bay leaves
- 2 Tbsps Juniper berries
- 1 Tbsp Caraway
Preparation steps
Step 1
Remove the outer leaves from the cabbage. Set aside 3-4 large leaves aside. Quarter the cabbage, remove the core, and thinly slice. Peel and quarter the apples. Remove the core and thinly slice.
Place some of the cabbage in a prepared fermentation pot. Mash with a wooden masher until juice from the cabbage begins to form.
Mix in some of the apples, salt, and a portion of the spices. Stir to combine. Cover with another layer of cabbage, and repeat the process. Repeat this process until all of the ingredients have been used. At the end of this process, there should be enough juice formed, that it should cover all of the ingredients.
Rinse the reserved cabbage leaves, the place over the top of the sliced cabbage mixture. Place the lid on the pot, and weigh down with something heavy.
Step 3
Place in an area about 20°C (approximately 70°F) in temperature. Cover with a cloth and ferment for 2-3 days, until the mixture begins to foam. Skim the foam from the cabbage mixture.
Place the cabbage mixture in a cooler place, about 15°C (approximately 60°F) in temperature for 3-4 weeks. Skim the foam that forms after the first week. After this, skim the foam that forms every other day. The sauerkraut is ready when foam no longer forms in the cabbage.
Keep the sauerkraut in the fermentation pot, or place into screw-top jars.
