Recipe

Sauerkraut

1

medium cabbage

1

large carrot

1

Tbs

caraway seeds (or to taste)

2

tsp

sea salt

4

Tbs

whey* or you can purchase a culture online

Core and shred the cabbage and carrot into a stainless steel or ceramic bowl. Mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or meat hammer to release the juices. Press firmly into a quart-sized, wide-mouth mason jar until the juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Screw on a clean lid tightly and keep at room temperature for about 3 days, then transfer to cold storage. Cleanliness is obviously important for any food preparation but it is not necessary to sterilize the jar.

Nutrition Facts

Serving size: Entire recipe (6.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

77.72

Calories From Fat (14%)

10.54

% Daily Value

Total Fat 1.26g

2%

Saturated Fat 0.1g

<1%

Cholesterol 0mg

0%

Sodium 4723.92mg

197%

Potassium 501.58mg

14%

Total Carbohydrates 16.25g

5%

Fiber 7.04g

28%

Sugar 6.72g

 

Protein 3.22g

6%

Tips

*Whey

1. Line a large strainer set over a bowl with a clean dish towel. Pour in the yoghurt and cover. Let it stand for several hours. The whey will run in to the bowl and the milk solids will stay in the strainer. The milk solids can be used as cream cheese.

2. Let raw milk stand at room temperature for 2-4 days until it separates. Pour the milk into a strainer and proceed as above.

 
 



Oh, taste and see that the LORD is good;
Blessed is the man who trusts in Him!    
Psalm 34:8

 

   

         

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