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    You are in: Home / Recipes / Sauerkraut Recipe
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    Sauerkraut

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 06, 2003

      With sauerkraut, the salt prevents the growth of undesireable bacteria. The bacteria native to the cabbage is tolerant of the particular salt level used. This bacteria "eats" the sugars present in the cabbage and turns them into lactic acid. The lactic acid is what does the pickling and gives the sauerkraut its "sauer".

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    • on March 27, 2002

      Yes Risë, the salt is all that's needed. And it does come out "sauer"

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    • on March 06, 2006

      I just rated this recipe 5 stars, & then realized that I probably should had added that I made a small portion of the recipe & did not do the waterbath at the end but just put the product into the fridge. It stayed crisp, which is what I wanted. I find most "store-bought" sauerkraut nowadays is limp & fairly tasteless. Thanks a million BarbaraK.

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    • on January 01, 2003

      The salt "ferments" the cabbage to give it the sour taste. I have neer made it this way, have always used a crock, but I can't wait to try this method.

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    • on March 12, 2002

      Barbara, I'd like to try this but it seems that vinegar or something is missing or does the canning salt add the "zing"?

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    Nutritional Facts for Sauerkraut

    Serving Size: 1 (0 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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