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.
10 cups
Preparation
- 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.
- 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
Dining and Cooking