Sauerkraut
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 19.3 g | (64 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 762.5 μg | (1,271 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 327 mg | (344 %) | ||
| Potassium | 1,753 mg | (44 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ kilograms Green cabbage
- 30 grams salt
- 100 grams raw Sauerkraut
- 2 tsps sugar
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.
