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Sauerkraut in a Bottle

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)3.15
Carbohydrates (g)0.1395
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Quarter, core, and shred cabbage (may be done with food processor). | 2. 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace. | 3. 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar. | 4. 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork. | 5. 5. Cover with standard self-sealing lids (snap lids). | 6. 6. Apply bands firmly. | 7. 7. Turn upside down on a tea towel for a day. Check seals after 24 hours. | 8. 8. Store in a cool, dark place and let cure for 6 weeks. | 9. 9. Note: 2 heads cabbage will make about 6 1/2 quarts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 quart shredded - - - -
    salt 2 teaspoons - - - -
    cider vinegar 3 teaspoons 3.15 0.1395 0.0 0.0
    water boiling - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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