It is perfect side dish, salad, ingredient for other dishes. Do not afraid to send time for it.
At the end and cooking you will have perfect source of vitamin C and other microelements our body needs to be healthy and happy.
Slice (julienne) all cabbage.
Cabbage juice must cover mixture all time during fermentation. I place the glass with water on top of the mixture at jar.
Cabbage juice must cover mixture all time during fermentation. I am using the glass with water to do it.
Bubbles will come after 1-1.5 days. It is a signal of fermentation is running and running well.
I place 4L jar into the bowl to collect overflow juice from the jar what pushed out with fermentation result gas.
Sauerkraut should be crunchy and juicy with sour/sweet/salt taste.
Serve the product with onion and vegetable oil, like a salad. I like with sunflower oil.
It is perfect source of the vitamin C and good ingredient for tasty dishes.
Servings Per Recipe: 40
Amount Per Serving – 100 g:
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 661.0 mg
Potassium 170.0 mg
Total Carbohydrate 4.3 g
Dietary Fiber 2.5 g
Sugars 1.8 g
Protein 0.9 g