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Sauerkraut Recipe

Sauerkraut Recipe

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Ingredients:

Serving

5 lbs shredded cabbage
3 tbsp pickling salt

Directions:

For every 5 pounds of shredded cabbage, add 3 Tbsp. pickling salt.
Mix well. Let stand for 10 minutes.
Pack in a stoneware crock, stamping is down with a wooden spoon. This will form juice which rises to the surface.
Cover with muslin or cheesecloth and tuck edges down against the inside of the container. Weight the cabbage under the brine.
I usually use water filled ziploc bags, but make sure you double bag these so that in case the bag leaks, it won't get into the kraut.
Store this in a cool (68-72 degrees), dry place. We use our basement. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum that forms each day. Fermentation is usually complete in 3 to 6 weeks.
To Can: Wash jars, rings, and lids. Pack the sauerkraut into the jars to within 1/2 from the top. Add lids and rings.
Place packed jars into a boiling water canner and cover with warm water to 1 above jars. Bring to a boil and start timing the process. Process pints 15 minutes and quarts 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.48 Kcal (396 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3556.25mg	148%
Potassium	643.18mg	14%
Total Carbs	22.68g	8%
Sugars	11.34g	45%
Dietary Fiber	11.34g	45%
Protein	3.78g	8%
Vitamin C	139.8mg	233%
Calcium	153.3mg	15%

Amount Per 100 g
Calories	24.42 Kcal (102 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	919.12mg	148%
Potassium	166.23mg	14%
Total Carbs	5.86g	8%
Sugars	2.93g	45%
Dietary Fiber	2.93g	45%
Protein	0.98g	8%
Vitamin C	36.1mg	233%
Calcium	39.6mg	15%

* 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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