We’ve added a twist to Sauerkraut by using Savoy cabbage.
- 8.8oz (approx. 1/3 head) of Savoy cabbage (245 g), thinly sliced
- 1 1/2 Tablespoons (23 g) of salt
- Clean and sterilize your bowl, chopping board, and storage jar. Everything should be clean for this process.
- Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
- Use clean hands to agitate and squeeze the cabbage. You will notice liquid will run off – do not discard this liquid. Tip the mixture and liquid into the sterilized jar.
- Do not seal the jar, but place a small square of muslin or cheesecloth over the top and secure with an elastic band. Leave to stand at room temperature for about 3-4 days.
- The fermentation will turn the cabbage very acidic and is ready to use. Store covered in the fridge.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1/2 cup
- Calories: 12
- Sugar: 2 g
- Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g