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Sauerkraut
This homemade sauerkraut recipe is a quick and easy way to create tangy, crunchy sauerkraut at home, perfect for keto and low-carb diets.
👥 2 Servings⏱️ Prep & Cook: 120h⏳ Prep: 25 min👤 Feyza Kırmacı📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Remove the outer leaves of the cabbage and set them aside.
2
Cut the cabbage into quarters and remove the core. Slice the cabbage into thin shreds.
3
In a large bowl, place the shredded cabbage and sprinkle the sea salt over it.
sea salt (non-iodized)2 tablespoons
4
Massage the salt into the cabbage using your hands and transfer it to a glass jar.
5
Let it sit for about ⏱️ 10-15 minutes. The resting period allows the cabbage to produce the juice for fermentation.
6
Then, press down on the cabbage with a muddler to pack it tightly. It should submerge in the brine.
7
If desired, sprinkle in caraway seeds, peppercorn, or other preferred seasonings.
caraway seeds (optional)1 teaspoon
8
Securely place the lid on the jar and store it in a cool, dark spot.
9
Make sure to briefly open the jar daily, letting it breathe.
10
After about 3-5 days, start checking the sauerkraut. Remember, the longer it ferments, the tangier it gets. Adjust the fermentation period based on your taste preference.
11
When it reaches your preferred tanginess, move the jar to the refrigerator for storage.
Nutrition Facts
calories
66 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
7 g
sugar Content
7 g
sodium Content
7018 mg
protein Content
3 g
carbohydrate Content
15 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.2 g
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