Kraut
A tangy, crunchy homemade sauerkraut with a balanced salty and acidic flavor, perfect for fermentation enthusiasts and those seeking a flavorful, probiotic-rich side dish.
Ingredients
Instructions
- Put vinegar and salt in a saucepan and boil until dissolved. You can add some water from the gallon to help get it dissolved.
- When the salt is dissolved, add this mixture to the remaining gallon of water.
- Pack sterilized jars with chopped cabbage and cover with the prepared solution, leaving ½-inch of space at the top of the jars.
- Put caps on the jars and store in a cool, dry place.
Nutrition & Diet Analysis (per serving)
25
kcal
1% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).