Description
Traditional sauerkraut fermented only in its own juice using cabbage, salt, and spices.
Ingredients
Scale
- 3.3 lb green cabbage, finely shredded
- 0.55 lb carrots, grated
- 1 1/2 teaspoons Himalayan salt
- 1 teaspoon whole black peppercorns
- 4–5 bay leaves
Instructions
- Remove damaged outer leaves and shred cabbage.
- Combine cabbage, carrots, salt, peppercorns, and bay leaves.
- Massage until cabbage releases juice.
- Cover with weight and ferment 3 days.
- Transfer to container and keep submerged.
- Pierce every 12 hours to release gases.
- Refrigerate once desired flavor is reached.
Notes
- Keep cabbage submerged in liquid.
- Use non-metal utensils.
- Flavor continues developing in refrigeration.
- Store up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg