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Sauerkraut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pack shredded cabbage in to 1 quart canning jars. | 2. Add 2 teaspoons canning salt (NOT table salt). | 3. Pour boiling water over cabbage to about 1" from top. | 4. Cap loosely and store in a cool dark place for 2 weeks. | 5. Boil 1 pint of water and 1 Tablespoon canning salt. | 6. Refill jars of cabbage and let sit for an addition 2 weeks. | 7. Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage - - - -
    canning salt - - - -
    hot water boiling - - - -

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



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