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Recipe

9 INGREDIENTS • 8 STEPS • 30MINS

Sauerkraut

Name: Sauerkraut
Total time: PT1800.0S
Yield: 6
Ingredients: 1.5 pound Green Cabbage; 2 stalk Scallion; 2 tablespoon Fresh Ginger; 1 tablespoon Ground Turmeric; 1/2 teaspoon Whole Coriander Seeds; 2 tablespoon Fennel Bulb; 1/4 teaspoon Cayenne Pepper; 2 tablespoon Sea Salt; to taste Sea Salt

4.5

2 ratings

This flavorful sauerkraut will be just what you need. It's good for you, with a great taste.

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Sauerkraut

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Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

http://www.krautsource.com/

This flavorful sauerkraut will be just what you need. It's good for you, with a great taste.

30MINS

Total Time

$0.74

Cost Per Serving

Ingredients

Servings

6

US / Metric

1.5 lb

Green Cabbage

2 stalks

Scallions

2 Tbsp

Fresh Ginger

1 Tbsp

Ground Turmeric

1/2 tsp

Whole Coriander Seeds

2 Tbsp

Fennel Bulbs

1/4 tsp

Cayenne Pepper

2 Tbsp

Sea Salt

to taste

Sea Salt

Nutrition Per Serving

VIEW ALL

Calories

34

Fat

0.2 g

Protein

1.6 g

Carbs

7.8 g

Add to plan

Sauerkraut

Save

Kraut Source

Kraut Source is a brand new kitchenware designed for making delicious lacto-fermented foods at home.

http://www.krautsource.com/

Cooking InstructionsHide images

step 1

Bring 3 ½ cups of filtered water to a boil. Pour into a bowl and dissolve the Sea Salt (2 Tbsp) into the water. Allow the brine to cool completely.

step 2

Finely chop the Green Cabbage (1.5 lb).

step 3

Add more Sea Salt (to taste) and massage well.

step 4

Add Ground Turmeric (1 Tbsp), Whole Coriander Seeds (1/2 tsp), and Cayenne Pepper (1/4 tsp) and mix well.

step 5

Thinly slice Fennel Bulbs (2 Tbsp) and mix in with other ingredients well. Add Scallions (2 stalks) and Fresh Ginger (2 Tbsp).

step 6

Pack everything, into a quart-size, wide-mouth 1-quart mason jar. Using a mortar, or wooden spoon, pound down the mixture to help release more liquid.

step 7

Secure Kraut Source system on top of the Mason jar.

step 8

Allow to ferment for 7 - 14 days, or even longer. Enjoy!

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