Added to shopping list. Go to shopping list.
Ingredients7 d 25 m servings 28 cals
Original recipe yields 24 servings (3 pounds of sauerkraut)
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
- Cook's Note:
- If you have older cabbage, you may need to create a small amount of brine to help cover the cabbage.
Per Serving: 28 calories; 0.1 g fat; 6.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 678 mg sodium. Full nutrition
ReviewsRead all reviews 1