Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sauerkraut
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 40
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 461
- Total: 5 days
- Prep: 5 days
Ingredients
1 (3 1/2 pounds) green cabbage
3 tablespoons coarse salt
Directions
- Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
- Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.