Directions:
- 1. Quarter, core, and shred cabbage (may be done with food processor).
- 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace.
- 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar.
- 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork.
- 5. Cover with standard self-sealing lids (snap lids).
- 6. Apply bands firmly.
- 7. Turn upside down on a tea towel for a day. Check seals after 24 hours.
- 8. Store in a cool, dark place and let cure for 6 weeks.
- 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.68 Kcal (32 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 392.98mg | 16% | |
| Potassium | 51.42mg | 1% | |
| Total Carbs | 1.79g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 11mg | 18% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 24.06 Kcal (101 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1231.34mg | 16% | |
| Potassium | 161.12mg | 1% | |
| Total Carbs | 5.62g | 1% | |
| Sugars | 2.79g | 4% | |
| Dietary Fiber | 2.79g | 4% | |
| Protein | 0.93g | 1% | |
| Vitamin C | 34.4mg | 18% | |
| Calcium | 38.2mg | 1% | |
* 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.
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