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Saurkraut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1392
Energy (kCal)22.25
Carbohydrates (g)5.162
Total fats (g)0.089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl shred cabbage , add sea salt. Let stand 20 minutes . | 2. Massage cabbage for 5 minutes to release brine. Pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. Fold and push 1 cabbage leaf into the jar to release the brine. | 3. Close jars and set into a baking pan or other container to prevent spillage. Let stand in a cool dark place for 5 days. Slowly release the air from the jars making sure liquid does not spill out. Reseal immediately and let stand another 5 days. Repeat this procedure another 2 times. 20 days all together. | 4. Your saurkraut is now ready. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    sea salt 1/4 tablespoon - - - -

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



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