Sauerkraut

Ingredients

• 5 pounds cabbage (about 2 large)
• 2 carrots, peeled
• ⅓ cup kosher salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    102 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 5 grams protein; 2124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

10 cups

Preparation

1. Remove the thick inner core of the cabbage. Quarter the cabbage and shred it with a mandoline or the shredding blade of a food processor. Shred the carrots and mix together with the salt and cabbage in a large sterilized ceramic, glass or enamel pot.
2. With a chopstick or similar tool, poke some holes in the vegetables, running all the way to the bottom of the container. Cover the surface of the cabbage mixture with a plate. Put a pot filled with water or another heavy weight on top of the plate and then cover the entire thing with a towel. Keep at room temperature for 5 to 7 days. The sauerkraut will keep in the refrigerator for several weeks packed in sterilized jars. It can also be frozen for up to 3 months.

15 minutes