André Grisell's Note:
Maybe the easiest and tastiest way to make your own sauerkraut. Of course the amount can be reduced. No spices are added. The product is all natural. Raw sauerkraut is crispy and delicious compared to the canned product.
My Private Note
Units: US | Metric
- 1Discard the outer leaves of the heads of cabbage and cut them in halves or quarters.
- 2Pack them in a 30-quart plastic barrel (the ones used for homemade beer and wine are perfect).
- 3Measure the amount of water needed to cover the cabbage with a 1-inch margin.
- 4Bring that amount of water (app. 12-14 quarts) to a boil together with the salt.
- 5Let cool.
- 6Dissolve the yoghurt in the water.
- 7Add the water to the cabbage and cover. Make sure that the cabbage stays underwater by means of a weight (e.g. a plate and a (clean!) brick.
- 8Let ferment in 50-70°F Bubbles, foam and even mold may form on the surface. This is not dangerous, but has to be skimmed off regularly. The cabbage will smell foul during the fermentation process, so ventilation is preferred if stored indoors.
- 9Taste to desired acidity. Time depends on temperature, but is usually 3-5 weeks.
- 10Save a little of the liquid to use next time. This will then serve as the start culture and replace the yoghurt. Discard the rest of the water.
- 11The sauerkraut should now be frozen to stop fermentation.
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Nutritional Facts for Homemade Sauerkraut
Serving Size: 1 (25578 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 109.2
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7421.2 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 10.4 g
- Sugars 16.2 g
- Protein 6.5 g