Sour Kraut
Tangy, crunchy homemade sauerkraut with a natural fermentation flavor, perfect as a side or topping for sandwiches, appealing to lovers of traditional preserved vegetables and tangy flavors.
Ingredients
Instructions
- Chop the fresh cabbage and fill a quart jar, leaving 1-inch head space.
- Add 1 teaspoon salt to the jar with cabbage.
- Pour boiling water over the cabbage, leaving 1-inch head space.
- Seal the jar immediately.
- Place the jar in a dark, cool place and let it ferment for 6 weeks before using.
Nutrition & Diet Analysis (per serving)
21
kcal
1% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).