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Ferment sauerkraut
So easy you can make sauerkraut yourself. Click here if you are looking for recipes for fermenting!
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Preparation:
10
minutes
mins
Preparation:
15
minutes
mins
Rest period:
20
days
d
Total:
20
days
d
25
minutes
mins
Servings:
10
Servings
Calories:
17
Course:
Supplement
Category:
Ferment, cabbage, sauerkraut
Ingredients
400
g
shaved white cabbage
50
g
Carrots
1/2
Apple
2
TL
diced ginger
10
g
Sea salt
Equipment
Large jar with screw cap
Knife
Board
Vegetable slicer
Instruction
Rasp the carrots and the apple.
50 g carrots,
1/2 apple
Cut the ginger into small pieces.
2 tsp diced ginger
Put all the ingredients in a bowl. Pour the salt over it and knead it into the vegetables.
400 g of shaved white cabbage,
50 g carrots,
2 tsp. diced ginger,
10 g sea salt,
1/2 apple
Put it aside for 20 minutes. Now a brine is formed.
Pour the vegetables into the jar in layers. Press each layer firmly. The liquid will now rise to the top.
Pour the remaining brine into the jar. The liquid must completely cover the cabbage.
Complaint the sauerkraut with a weight.
Place the jar at room temperature (20-22°) in the kitchen. Attention: It should be dark and you should put a plate under it.
From the third day, cool the jar. Now 15 to 18 ° are optimal for fermentation.
Nutritional values
Calories:
17
kcal
Carbohydrates:
4
g
Protein:
1
g
Fat:
1
g
saturated fatty acids:
1
g
Polyunsaturated fat:
1
g
Monounsaturated fatty acids:
1
g
Sodium:
398
mg
Potassium:
94
mg
Dietary fiber:
1
g
Sugar:
2
g
Vitamin A:
879
IU
Vitamin C:
15
mg
Calcium:
18
mg
Iron:
1
mg
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