The Forked Spoon · by Jessica Randhawa★ 4.9 (9)
Sauerkraut Recipe (How to Make Sauerkraut)
NUTRITION · PER SERVING20175M COOK
CAL 2%·PRO 2%
CARBS 7G84% OF CAL
3G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade fermented sauerkraut that is tangy, crunchy, and more flavorful than store-bought versions. A traditional condiment and side that pairs well with braised meats.
sidegermandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 head green cabbage
- 1 tablespoon sea salt (or pickling salt)
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
At a glance
PER SERVING · TIME 20175M
CAL 2%·PRO 2%
CARBS 7G84% OF CAL
3G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G8% 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
- 15m
- Sodium
- 19mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 49mg
- Iron
- 0.30mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 19MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.