Sauerkraut

A half-cup serving of sauerkraut has about:

13 calories ,0 grams fat,4 grams fibre, 7 grams carbohydrates, 2 grams sugar,1gram protein,                                    470 milligrams sodium (20 percent DV),10 milligrams vitamin C (17 percent DV) ,9 micrograms vitamin K (11 percent DV),1 milligram iron (6 percent DV),1 milligram manganese (6 percent DV), 1 milligram vitamin B6 (5 percent DV), 17 milligrams folate (5 percent DV)

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Ingredients:

• One medium head of cabbage.          

• 1 – 2 tablespoons sea salt

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Directions​:

• Chop or shred the cabbage. Sprinkle with salt.

• Knead the cabbage with clean hands, or pound with a potato masher or cabbage crusher about 10 minutes until there is enough liquid to cover.

• Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

• Leave it at room temperature (60-70̊F is preferred) until desired flavour and texture are achieved. If using a tight lid, remove daily to release excess pressure.

•  Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut’s flavour will continue to develop as it ages.