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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Quarts approx. 597g Recipe makes 12 Quarts approx.) |
||
| Calories 116 | ||
| Calories from Fat 4 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9515mg | 396% | |
| Potassium 1119mg | 31% | |
| Total Carbohydrate 25.4g | 8% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 16.3g | ||
| Protein 6.5g | 13% | |
Ingredients
Directions
1
Heat all of the above ingredients except cabbage.2
Shred cabbage (a cake pan full at a time), pack cabbage in jars as tight as you can.3
Pour hot liquid over making sure to"burp" out any air bubbles.4
Wipe rim of jar and put lid on.5
Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.
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Featured Reviews for This Recipe
From: Lynn302
On Oct 26, 2009
I always make ths sauerkraut and is fantastic!! Other than being messy to make it is very easy. I usually make about 15 quarts and it keeps forever! I just used a quart I found that is at least 3 yrs old. Rinse it well before cooking and I usually fry mine up with diced bacon and onions sauted in a fry pan. We love it!!
From: Jan Marie
On Sep 20, 2009
Boy, am I pooped! I just made half a batch. I used 1 head of purple cabbage and 2 green. They look lovely. It did take over twice the amount of liquid called for though. Fortunately, I had enough ingredients on hand. I can't wait to taste them in a couple of months. Just in time for Thanksgiving!
From: Lexxxidog
On Jul 8, 2003
I made 12 quarts last year and 40 this year. Hope the ones this year are as good as the ones I made last year. This is a great recipe. A.Wood
From: April1
On Jan 22, 2002
Found this recipe, and it was exactly what I was looking for. Mine was a little salty, but I soaked it in some tap water before we used it and it was good. I think I used table salt and should've used canning salt, oh well, no matter I will be using this recipe again this summer. Lali was a big help and very nice to talk to. For the first time even attempting kraut, it turned out pretty good.
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