Homemade Kraut
Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 12.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.1 g
- Protein: 0.6 g
View full nutritional breakdown of Homemade Kraut calories by ingredient
Introduction
Simple fermented sauerkraut. Simple fermented sauerkraut.Number of Servings: 64
Ingredients
-
2 head, large (about 7" dia) Cabbage, fresh
6 medium Carrots, raw
6 clove Garlic
1 tbsp Kosher Salt
Tips
I make mine in a large lidded vessel weighted by the outer cabbage leaves and a small plate then move it into the quart jars when it's ready. The longer you leave it to ferment, the more tangy it will be.
Directions
1) Chop all ingredients except Kosher salt.
2) Place in large bowl.
3) Sprinkle salt over top of ingredients.
4) Massage, mix and squeeze with your hands every so often over about an hour until liquid drips out of hand when cabbage mixture is squeezed.
5) Pack mixture into quart jars until liquid covers top of cabbage then cover with lids.
6) Leave on counter, press down cabbage every day and start tasting it about 3rd or 4th day. When it's to your liking, place in fridge to help slow down the fermentation.
Serving Size: 64
2) Place in large bowl.
3) Sprinkle salt over top of ingredients.
4) Massage, mix and squeeze with your hands every so often over about an hour until liquid drips out of hand when cabbage mixture is squeezed.
5) Pack mixture into quart jars until liquid covers top of cabbage then cover with lids.
6) Leave on counter, press down cabbage every day and start tasting it about 3rd or 4th day. When it's to your liking, place in fridge to help slow down the fermentation.
Serving Size: 64