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.
Servings: 4 cups
Calories: 227kcal
Equipment
- Kitchen Knife
- Food Processor
Ingredients
- 1 medium cabbage* red or green
- 1 tbsp + 1 tsp sea salt
- carrot* shredded, optional
- beets* sliced, optional
- onion* chopped, optional
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.
Nutrition
Calories: 227kcal | Carbohydrates: 53g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5892mg | Potassium: 1545mg | Fiber: 23g | Sugar: 29g | Vitamin A: 890IU | Vitamin C: 332mg | Calcium: 367mg | Iron: 4mg