Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	113.38 Kcal (475 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	21010.95mg	875%
Potassium	775.27mg	16%
Total Carbs	27.21g	9%
Sugars	13.61g	54%
Dietary Fiber	13.61g	54%
Protein	4.54g	9%
Vitamin C	167.8mg	280%
Calcium	194.4mg	19%

Amount Per 100 g
Calories	22.34 Kcal (94 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4140.09mg	875%
Potassium	152.76mg	16%
Total Carbs	5.36g	9%
Sugars	2.68g	54%
Dietary Fiber	2.68g	54%
Protein	0.89g	9%
Vitamin C	33.1mg	280%
Calcium	38.3mg	19%

* 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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