Sauerkraut

168 h
Suitable for vegans
Temperature: Warm
Cuisine type: Vegan cuisine
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cabbage 0.25 kg
Coarse salt 0.05 kg
Elaboration
  • Julienne the cabbage and keep some whole leafs.
  • Place it in a clean bowl and add 15 g of salt per cabbage kg.
  • With clean hands knead the cabbage for it to lose water and repeat this process several times.
  • Clean properly the glass jars.
  • Fill the jars by pressing the cabbage down. Put on top of it the whole leafs and cover with its own juice. If necessary, pour 30 g of brine per litre of water.
  • Close the jars and keep them at room temperature away from sunlight for about 4 - 8 weeks.
  • Remove the top leafs before serving.
Nutritional information (1 portion)
Energy
12.48
kcal
Carbohydrates
1.6
g
Proteins
1.37
g
Lipids
0.12
g
Fiber 1.17 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.04 g
Cholesterol 0.0 mg
Calcium 15.6 mg
Iron 0.31 mg
Zinc 0.12 mg
Vitamin A 5.07 ug
Vitamin C 42.9 g
Folic acid 33.93 ug
Salt (Sodium) 3885.0 mg
Sugars 1.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.