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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages. Add chopped Brussels sprouts and thoroughly mix. | 2. Sprinkle 1 to 1 ½ tablespoons salt evenly over the cabbage. | 3. Toss in the onions. Add the crushed garlic. | 4. Grate second cabbage and add it to the crock with the rest of the salt. | 5. Using your hands, crush the mixture until liquid comes out of the cabbage freely. | 6. Place a clean plate on top of the kraut, then a clean weight such as clean rocks or a bag of water on top of the plate. Cover with a towel and lid; check it after 2 days. | 7. Clean off the scum, repack and check every three days. | 8. In about a week the kraut should be ready. Don’t worry if the garlic turns blue – it happens! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	2	heads		624.0	144.768	31.9488	2.496
brussels sprout	5 -10		chopped	0.0	0.0	0.0	0.0
onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	5		crushed	-	-	-	-
salt	2 -3	tablespoons		-	-	-	-

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