Sauerkraut Nourishing Traditions Recipes

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SAUERKRAUT - NOURISHING TRADITIONS



Sauerkraut - Nourishing Traditions image

Make and share this Sauerkraut - Nourishing Traditions recipe from Food.com.

Provided by NRG Tribe

Categories     Vegetable

Time P3DT15m

Yield 1 Quart

Number Of Ingredients 5

1 medium cabbage, cored and shredded
1 tablespoon caraway seed
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 Tbls salt)
1 carrot, shredded (optional)

Steps:

  • In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
  • Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
  • Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until 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.
  • Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
  • The sauerkraut may be eaten immediately, but it improves with age.

Nutrition Facts : Calories 249.3, Fat 1.9, SaturatedFat 0.3, Sodium 7141, Carbohydrate 56, Fiber 25.2, Sugar 29.1, Protein 12.9

NOURISHING TRADITIONS SAUERKRAUT



Nourishing Traditions Sauerkraut image

Provided by Nourishing Traditions via Kelly the Kitchen Kop

Number Of Ingredients 4

1 medium cabbage (cored and shredded)
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (drained from yogurt through cheesecloth or a coffee filter)

Steps:

  • In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until 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. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

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