Homemade Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 18.8 g | (63 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 756.3 μg | (1,261 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 322 mg | (339 %) | ||
| Potassium | 1,681 mg | (42 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 2 ½ kilograms Green cabbage
- 30 grams salt
- 1 tsp sugar
- 1 tsp Juniper berries
- 1 Tbsp Caraway
- 1 Tbsp Mustard seed
Preparation steps
Step 1
Rinse the cabbage, remove the outer leaves and set aside for later use.
Step 2
Thinly slice the cabbage using a mandolin or sharp knife.
Step 3
Fill a large glass jar about 1/4 of the way with the shredded cabbage.
Step 4
Pound the cabbage with a pestle to release the juices and top with 1/4 of the salt, sugar and spices.
Step 5
Repeat until all the ingredients are used.
Step 6
Cover with the reserved cabbage leaves and press firmly so that the liquid covers the leaves.
Step 7
Place a stone or heavy object on top to keep the leaves submerged in the liquid and place the top on the jar.
Allow the cabbage to ferment for about 10 days at room temperature. Open the jar at least twice per day to allow the gasses to escape. After 10 days, transfer to the refrigerator.
Step 8
Cook the finished sauerkraut or enjoy raw.
