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    You are in: Home / Recipes / Homemade Sauerkraut Recipe
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    Homemade Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    Danielle Michalski's Note:

    http://astray.com/recipes/?show=HOMEMADE%20SAUERKRAUT

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
    2. 2
      Quarter and cut away the core and discard.
    3. 3
      With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds.
    4. 4
      In a large plastic tub, place half the cabbage and sprinkle with half the salt.
    5. 5
      Mix and"massage" the cabbage and then let it stand for 5-10 minutes.
    6. 6
      Juices will begin to come out of the cabbage.
    7. 7
      Place this in your fermenting tub.
    8. 8
      Repeat this process with remaining cabbage and salt and pack into tub.
    9. 9
      The cabbage must be covered by juices to prevent spoilage.
    10. 10
      If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover.
    11. 11
      Be sure to keep cabbage submerged during fermentation.
    12. 12
      Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination.
    13. 13
      Store in a 65-75 degree room and don't uncover for at least 3 weeks.
    14. 14
      Remove towel and plastic wrap.
    15. 15
      There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check).
    16. 16
      If there is, recover and check again in 2-3 days.
    17. 17
      The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors.
    18. 18
      Texture should be firm.
    19. 19
      Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.

    Ratings & Reviews:

    • on May 01, 2007

      55

      Outstanding, the taste and texture was nothing short of prefection. A keeper recipe for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2005

      This sounds just what i was looking for. I have not tried it yet, but do look forward to doing so. I will give it 3 stars for now for sounding good. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Homemade Sauerkraut

    Serving Size: 1 (5667 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 217.9
     
    Calories from Fat 9
    50%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14310.1 mg
    596%
    Total Carbohydrate 50.6 g
    16%
    Dietary Fiber 20.8 g
    83%
    Sugars 32.5 g
    130%
    Protein 13.0 g
    26%

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