Mamaw Ethel'S Sour Kraut
Mamaw Ethel's Sour Kraut offers a tangy, savory flavor with a crisp texture, perfect for those who enjoy homemade fermented cabbage with a classic, comforting touch.
Ingredients
Instructions
- Mix cold water, salt, and white vinegar together until well dissolved.
- Add an additional 2 cups of cold water to the mixture.
- Pack the finely shredded cabbage into jars, not too tightly.
- Pour the prepared liquid over the cabbage, ensuring it is fully submerged.
- Seal the jars and store as desired.
Tips & Substitutions
For best flavor, let the sauerkraut ferment for at least two weeks before consuming. If you prefer less salt, you can reduce the salt to 3/4 cup without compromising too much on taste. To add a twist, consider incorporating spices like caraway seeds or bay leaves into the cabbage. This recipe is also adaptable for those exploring vegan recipes.
Serving Suggestions
Mamaw Ethel's Sour Kraut pairs beautifully with Baked Ginger Pears or alongside grilled meats for a hearty meal. It also makes a great topping for sandwiches or hot dogs. For a light side dish, serve with a fresh salad like Cranapple Salad to balance the tanginess of the kraut.
Storage & Reheating
Store the sealed jars in a cool, dark place, such as a pantry or cellar. Once opened, keep the sauerkraut refrigerated in an airtight container. It can last for several months when properly stored. To enjoy leftovers, simply serve cold directly from the fridge or reheat gently on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Mamaw Ethel'S Sour Kraut contains roughly 276 calories, with 10g protein, 56g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (46% of the Daily Value) and calcium (30% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I let the sauerkraut ferment?
Fermentation time can vary based on temperature, but generally, letting the sauerkraut sit for 2 to 4 weeks will yield the best flavor. Taste it periodically to find your preferred level of tanginess.
Can I use other types of cabbage?
Yes, while green cabbage is traditional, you can experiment with red cabbage or a mix of both. Each will impart a different color and slight flavor variation to the finished sauerkraut.
What can I do if my sauerkraut is too salty?
If the sauerkraut is too salty after fermentation, you can rinse it briefly in cold water to remove some salt before serving. Alternatively, mix it with fresh vegetables to balance the flavor.
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).