Sauersprouts Recipe

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Ingredients:

Serving

2 heads cabbage
5 -10 brussels sprouts, chopped
2 whole onions, sliced into thick slices
5 garlic cloves, crushed
2 -3 tbsp salt

Directions:

In food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages. Add chopped Brussels sprouts and thoroughly mix.
Sprinkle 1 to 1 1/2 tablespoons salt evenly over the cabbage.
Toss in the onions. Add the crushed garlic.
Grate second cabbage and add it to the crock with the rest of the salt.
Using your hands, crush the mixture until liquid comes out of the cabbage freely.
Place a clean plate on top of the kraut, then a clean weight such as clean rocks or a bag of water on top of the plate. Cover with a towel and lid; check it after 2 days.
Clean off the scum, repack and check every three days.
In about a week the kraut should be ready. Don’t worry if the garlic turns blue – it happens!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.8 Kcal (238 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	1780.92mg	74%
Potassium	381.62mg	8%
Total Carbs	13.36g	4%
Sugars	6.05g	24%
Dietary Fiber	6.2g	25%
Protein	2.41g	5%
Vitamin C	80.3mg	134%
Iron	0.2mg	1%
Calcium	84.2mg	8%

Amount Per 100 g
Calories	27.12 Kcal (114 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	850.28mg	74%
Potassium	182.2mg	8%
Total Carbs	6.38g	4%
Sugars	2.89g	24%
Dietary Fiber	2.96g	25%
Protein	1.15g	5%
Vitamin C	38.3mg	134%
Iron	0.1mg	1%
Calcium	40.2mg	8%

* 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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