Slow Sauerkraut Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

5 lb (2 to 3 heads) red or green cabbage
3 tbsp sea salt
1 tsp caraway seeds
1/2 tsp juniper berries

Directions:

Halve cabbages through core and slice coarsely off core. (You can slice thinly, if you prefer; just make sure that the slices are the same size, so they ferment evenly.) As you slice, put cabbage in a large bowl, sprinkling and tossing periodically with some salt and spices until you've used all the salt and spices and added all the cabbage. With your hands, crunch and toss seasoned cabbage for about 10 minutes. It will begin to wilt and ooze juices.
Pack cabbage as tightly as possible into a sterilized 1-gal. wide-mouth glass jar, tamping cabbage down hard with a wooden spoon until juices bubble up to just cover the cabbage.
Pour about 3 cups water into a 1-gal. resealable plastic bag (don't seal); then enclose bag in a second bag (still don't seal). Nestle bags onto cabbage, seals up, so that they submerge cabbage and form an airtight layer. Then seal bags. Cover jar with a double layer of cheesecloth or a tea towel and secure with a rubber band around rim.
Store in a dark spot at a temperature between 60° and 75°. Press down on the cabbage every 2 to 3 hours for the rest of the day to encourage it to release more brine.
Check kraut every 2 days, skimming any scum from surface, rinsing water-filled bags if necessary, and tamping down cabbage again until brine bubbles up to cover surface. If brine sinks below level of cabbage, add enough additional brine (1 1/2 tsp. salt dissolved in 1 cup water) to cover cabbage.
Taste sauerkraut after 5 days to see whether it's ready. If you like it, put on the lid and chill. For a zingier flavor, let it develop for up to 4 weeks before chilling. Sauerkraut keeps, chilled and submerged in brine, up to 6 months.
Note: Nutritional analysis is per serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1309.11 Kcal (5481 kJ)
Calories from fat	2.84 Kcal
		% Daily Value*
Total Fat	0.32g	0%
Sodium	22062.33mg	919%
Potassium	10226.54mg	218%
Total Carbs	294.7g	98%
Sugars	168.15g	673%
Dietary Fiber	84.7g	339%
Protein	42.37g	85%
Vitamin C	2391.6mg	3986%
Iron	42.3mg	235%
Calcium	1915.2mg	192%

Amount Per 100 g
Calories	30.78 Kcal (129 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	518.67mg	919%
Potassium	240.42mg	218%
Total Carbs	6.93g	98%
Sugars	3.95g	673%
Dietary Fiber	1.99g	339%
Protein	1g	85%
Vitamin C	56.2mg	3986%
Iron	1mg	235%
Calcium	45mg	192%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy New York Deli Coleslaw

Green cabbage, cored, shredded and 10 more..
Kefirkraut

Organic cabbage, cored and finely shredded (red, green or... and 14 more..
Spiced Pickled Red Cabbage

Heads red cabbage, 10-12 lb cored and shredded and 14 more..
Apfelrotkoh (Braised Red Cabbage)

Head red cabbage, Bacon or 1 tbsp vegetable oil, Onion and 7 more..
Red Cabbage with Apples

Shredded red cabbage, Apple, peeled and thinly sliced and 7 more..
Red Cabbage Coleslaw

Sliced red cabbage (about half of an average size head) and 8 more..
Pepperoni Meatza

Salt, Caraway seeds (optional), Dried oregano, Garlic salt and 8 more..
German Savory Potato Cake (Kartoffelkuchen)

Starchy potatoes, divided, Salt & pepper, to taste and 12 more..