Sauerkraut

Photo by mattia barbotti on Unsplash

Calorie content per 100 grams
Calories: 19 kcal
Proteins: 1.80 g
Fat: 0.10 g
Carbohydrates: 4.40 g

Servings: 12
Ingredients:

White cabbage 2 pcs.
Carrots 2 pcs.
Salt to taste

Cooking method:

  1. Prepare ingredients: 2 large cabbage and 2 large carrots, salt.
  2. Chop the cabbage finely. Grate the carrots.
  3. Mix cabbage and carrots well, grind with salt. The cabbage should start up the juice.
  4. Tamp it tightly into a three-liter jar and place it under a press (a glass of water or a half-liter bottle of water).
    Leave the cabbage for three days at room temperature.

6 thoughts on “Sauerkraut”

  1. Cabbage is a very under-used vegetable here and that is a shame. Sauerkraut does have some good nutritional properties but again is underused. The commercial product is too losded with chemicals so this recipe is an excellent alternative.

    1. Oh, it is funny, it is Ukrainian traditional too, my grandma was doing it all the time, she also added apples to the cabbage)

      1. I do not know why that is the name in Google translate) Aanyway, there are many dishes which are traditional in many cultures, so maybe that`s why. Maybe indeed not only Ukraine, maybe German too)

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