Sauerkraut Nourishing Traditions Recipes
SAUERKRAUT - NOURISHING TRADITIONS
Make and share this Sauerkraut - Nourishing Traditions recipe from Food.com.
Provided by NRG Tribe
Categories Vegetable
Time P3DT15m
Yield 1 Quart
Number Of Ingredients 5
Steps:
- In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
- Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
- Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
- The top of the cabbage should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
- The sauerkraut may be eaten immediately, but it improves with age.
Nutrition Facts : Calories 249.3, Fat 1.9, SaturatedFat 0.3, Sodium 7141, Carbohydrate 56, Fiber 25.2, Sugar 29.1, Protein 12.9
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- Core and chop cabbage. Place all the chopped cabbage and other ingredients together in a large sturdy bowl.
- Pound the juices out of the cabbage thoroughly with a kitchen pounder of some kind for a full 10 minutes.
- Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top. Tightly seal with the lid.
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