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Sauerkraut - Nourishing Traditions

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9824
Energy (kCal)89.551
Carbohydrates (g)18.7545
Total fats (g)1.3401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available). | 2. 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. | 3. 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. | 4. The top of the cabbage should be at least 1 inch below the top of the jar. | 5. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. | 6. The sauerkraut may be eaten immediately, but it improves with age. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 cored shredded - - - -
    caraway seed 1 tablespoon 22.311 3.3433 1.3246 0.9775
    sea salt 1 tablespoon - - - -
    whey 4 tablespoons 14.76 3.1488 0.4674 0.0554
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072

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

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