The Real Food Dietitians · by The Real Food Dietitians★ 4.8
How to Make Sauerkraut
NUTRITION · PER SERVING60M COOK
CAL 3%·PRO 6%
CARBS 14G89% OF CAL
6G FIBER0G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade fermented sauerkraut made by fermenting shredded cabbage with salt. A traditional condiment that's probiotic-rich, gluten-free, and versatile as a side or topping.
condimentgermangluten free
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Nutrition & ingredients
Ingredients
serves 3- 1½ – 2 pounds fresh cabbage, coarse outer leaves removed and rinsed
- 1½ – 2 teaspoons sea salt (may also use pickling salt or Redmond’s Real Salt)
At a glance
PER SERVING · TIME 60M
CAL 3%·PRO 6%
CARBS 14G89% OF CAL
6G FIBER0G ADDED4G INTRINSIC4G OTHER4G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G 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
- 1h
- Sodium
- 49mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 124mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.