Ingredients and Weight:
- 3 lbs green cabbage, cored and shredded
- 1 large onion, sliced
- 2 carrots, peeled and sliced
- 2 tbsp salt
- 1 cup filtered water
Preparation Time:
15 minutes
Cooking Time:
3-4 weeks
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, combine the shredded cabbage, onion, carrots, and salt.
- Massage the vegetables with your hands for 5 minutes, or until they begin to release their juices.
- Place the vegetables in a clean glass jar with a lid. Pour the filtered water over the vegetables, ensuring they are completely submerged.
- Cover the jar with a cloth or cheesecloth secured with a rubber band.
- Place the jar in a cool, dark place to ferment.
- Check the sauerkraut regularly, removing any scum that forms on the surface.
- After 3-4 weeks, the sauerkraut is ready to enjoy.
Nutritional Information:
- Calories: 25 per serving
- Fat: 0g
- Carbohydrates: 5g
- Dietary Fiber: 2g
- Vitamin C: 12mg
Dish Characteristics:
- Tangy and slightly sour
- Crunchy and flavorful
- Suitable for a variety of dishes, including salads, sandwiches, and side dishes
User Comments:
- "This sauerkraut is so easy to make and tastes amazing. I love the tangy flavor and the crunch."
- "The perfect addition to any meal. I especially enjoy it on top of sausages."
- "I was surprised at how easy it was to make. The clear instructions made the process effortless."
Special Precautions and Tips:
- Use filtered or distilled water to avoid chlorine, which can inhibit fermentation.
- Keep the sauerkraut submerged in brine at all times to prevent spoilage.
- Ferment the sauerkraut in a cool, dark place to prevent spoilage.
- If any mold forms on the surface of the sauerkraut, discard it immediately.
