Sauerkraut
Sauerkraut using fresh local cabbage will make your next grill night special. Be sure to plan atleast a week in advance to get it to the perfect level of sour. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Kitchen Knife
- Food Processor
Ingredients
Instructions
- Chop cabbage as thin as possible, can use the slice attachment on food processor if available.
- Place cabbage and any desired additions into a bowl along with salt and pound with a wooden spoon, ground meat chopper, or massage with hands for 10 min to release juices.
- Place into a wide mouth mason jar and press cabbage down as you fill jar until juice covers cabbage. Make sure to leave an inch of gap room. Cover tightly with a lid and leave at room temperature for 7-10 days or until desired taste is achieved. Transfer to fridge and enjoy at summer grill outs.
Notes
From Nourishing Traditions
Nutrition
Calories: 227kcalCarbohydrates: 53gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5892mgPotassium: 1545mgFiber: 23gSugar: 29gVitamin A: 890IUVitamin C: 332mgCalcium: 367mgIron: 4mg
