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Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Ingredients
- 5 pounds cabbage, thinly sliced
- 1 onion, thinly sliced
- 3 tablespoons sea salt
- 3 cloves garlic, minced, or more to taste
- water to cover
Directions
Step 1
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.
Step 2
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.
Step 3
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).
Recipe Tip
If your cabbage is older, you may need to create a small amount of brine to help cover it.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 28 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium678mg | 29% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C35mg | 177% |
| Calcium41mg | 3% |
| Iron8mg | 46% |
| Potassium182mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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