Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.8
Beet and Cabbage Sauerkraut
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 9%
CARBS 22G94% OF CAL
6G FIBER0G ADDED12G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A small-batch fermented sauerkraut with beets, caraway, and ginger. Requires 5 days fermenting time for tangy, probiotic results.
condimentgermandairy freegluten freeveganvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small red cabbage- finely sliced (save a couple whole leaves , for the top)
- 1 cup grated raw beet- do not peel.
- ⅛-¼ Cup sliced red onion – optional
- mineral salt or sea salt (you will calculate)
- 1 teaspoon caraway seeds
- 1 garlic clove, sliced
- 1-2 teaspoons grated ginger
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 9%
CARBS 22G94% OF CAL
6G FIBER0G ADDED12G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 330mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 735mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.