Sauerkraut
A traditional fermented dish made from finely shredded cabbage and salt, rich in probiotics and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1-4 weeks
- Yield: 8 cups 1x
- Category: Side Dish
- Method: Fermentation
- Cuisine: German
- Diet: Vegan
Ingredients
Scale
- 1 medium head of green cabbage
- 3 tablespoons sea salt
- 1 tablespoon caraway seeds (optional)
Instructions
- Shred the cabbage finely and place it in a large bowl.
- Add the sea salt and mix well, ensuring the cabbage releases some water.
- Pack the cabbage tightly into a fermenting crock or jar, adding caraway seeds if desired.
- Cover with a clean cloth and let it sit at room temperature for 1-4 weeks, checking regularly.
- Once fermented to your taste, transfer it to the fridge to slow down fermentation.
Notes
- For best results, use organic cabbage and non-iodized salt.
- Fermentation time will vary based on temperature and desired sourness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://michaelskueche.de/sauerkraut-recipe/