Sauerkraut Recipe

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Ingredients:

Serving

Directions:

Discard limp outer leaves of cabbage, or any that are marred or dirty.
Shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
Pack plain cabbage into a pint or quart jar according to your preference. And by pack - I mean put some cabbage in the jar, then turn a wooden spoon, or a spatula or some such, upside down and cram that cabbage in as tightly as you can while filling the jar up.
When the cabbage is packed to the neck of the jar dump in 1 heaping teaspoons salt and 1 heaping teaspoons sugar for a QUART jar.
Use heaping 1/2 teaspoons salt and sugar for a PINT jar.
Fill the STERILE jar with boiling water to within 1 of the rim and quickly cap with a STERILE new seal and ring.
Turn upside down and let cool completely where air can move around the jar.
This krout is NOT SWEET. The sugar aids in fermentation.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2.43 Kcal (10 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	581.38mg	24%
Potassium	0.13mg	0%
Total Carbs	0.63g	0%
Sugars	0.61g	2%
Calcium	0.4mg	0%

Amount Per 100 g
Calories	114.41 Kcal (479 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	27359.18mg	24%
Potassium	6.24mg	0%
Total Carbs	29.41g	0%
Sugars	28.82g	2%
Calcium	17.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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