Low-Cal Vegan

Pickled Red Cabbage (sauerkraut)

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Average: 5 (2 votes)
(2 votes)
Pickled Red Cabbage (sauerkraut)
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
40
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie40 kcal(2 %)
Protein1.63 g(2 %)
Fat0.37 g(0 %)
Carbohydrates8.99 g(6 %)
Sugar added0 g(0 %)
Roughage2.66 g(9 %)
Vitamin A123.73 mg(15,466 %)
Vitamin D0 μg(0 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.67 mg(6 %)
Vitamin B₆0.21 mg(15 %)
Folate18.02 μg(6 %)
Pantothenic acid0.15 mg(3 %)
Biotin2 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57.95 mg(61 %)
Potassium257.48 mg(6 %)
Calcium66.78 mg(7 %)
Magnesium16.56 mg(6 %)
Iron1.86 mg(12 %)
Zinc0.23 mg(3 %)
Saturated fatty acids0.03 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
36 ounces Red cabbage
2 teaspoons salt
4 bay leaves
2 Juniper berries
1 teaspoon Caraway
How healthy are the main ingredients?
Red cabbagesaltJuniper berriesCaraway

Preparation steps

1.

Rinse cabbage, trim, remove stalk and slice into thin strips. In a large bowl mix cabbage with 1 teaspoon salt and pound cabbage mixture until plenty of juice forms. Add bay leaves, juniper berries and cumin to the bowl and mix. Pour cabbage mixture into sterilized jars.

2.

Add remaining salt and 16 ounces water to a pot, bring to a boil and pour over cabbage mixture. Seal the jars well and let rest for 4 weeks in a cool place. Tip: To preserve for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions.

3.

Use as sauerkraut.