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.
No ratings yet
Prep Time 10 minutes
Fermentation Time 7 days
Total Time 7 days 10 minutes
Course Condiment
Cuisine German
Servings 4 cups
Calories 227 kcal

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
Keyword cabbage