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Homemade Sauerkraut

 
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Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)

Yield

8

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1.2 l cabbage
shredded
1 each onions
thinly sliced, white or yellow
15 ml sea salt
flakes
237 ml white vinegar
59 ml sugar

Directions

In a medium saucepan, mix together cabbage, onion, salt, vinegar and sugar until well combined.

Cover and bring to a boil over medium-high heat, and cook for about 25 minutes, or until cabbage becomes soft. Stir occasionally.

Remove from heat and let cool for a while.

Serve or place sauerkraut into a jar, seal it well and put in refrigerator for up to a least one month.

 

* not incl. in nutrient facts

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Comments

Brookhaven, United States
 over 1 year ago

This is a really good recipe. My husband and I are going to make another batch tomorrow. The taste is very good. Thanks for posting, I will keep this recipe in my favorites.

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 450% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 881mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 28%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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