Sauerkraut

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Sauerkraut
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Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 cal.(9 %)
Protein9 g(9 %)
Fat1 g(1 %)
Carbohydrates31 g(21 %)
Sugar added5 g(20 %)
Roughage19.3 g(64 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E10.7 mg(89 %)
Vitamin K762.5 μg(1,271 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆1.2 mg(86 %)
Folate177 μg(59 %)
Pantothenic acid1.7 mg(28 %)
Biotin18.8 μg(42 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C327 mg(344 %)
Potassium1,753 mg(44 %)
Calcium293 mg(29 %)
Magnesium85 mg(28 %)
Iron2.5 mg(17 %)
Iodine19 μg(10 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.2 g
Uric acid142 mg
Cholesterol0 mg
Complete sugar31 g

Ingredients

for
4
Ingredients
2 ½ kilograms Green cabbage
30 grams salt
100 grams raw Sauerkraut
2 tsps sugar
How healthy are the main ingredients?
Sauerkrautsugarsalt

Preparation steps

1.

Free cabbage of outer leaves and stalk and cut into thin strips or plane. Layer sliced cabbage into a pot with a little salt and press down firmly with a potato masher until gradually juice begins to form. When layering, for every two parts cabbage, add some raw sauerkraut with some sugar. Finally, again press down the cabbage in the pot, making sure it is covered in its own juice. Then place a plate or a clean piece of wood and load with a large stone or weight.

2.

Keep the fermentation pot at room temperature, then put in a cooler room on the third day. After 4 weeks, the sauerkraut is ready and should be kept in the refrigerator.

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