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Picture of Homemade Fermented Sauerkraut Recipe
central europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 192 kcal 10 %
  • Fat 1 g 2 %
  • Saturated 0 g 1 %
  • Carbs 43 g 14 %
  • Fiber 19 g 77 %
  • Protein 10 g 20 %
  • Cholesterol 0 mg 0 %
  • Sodium 1670 mg 70 %
  • Calcium 314 mg 31 %
  • Magnesium 96 mg 23 %
  • Potassium 1268 mg 27 %
  • Iron 4 mg 22 %
  • Zinc 2 mg 14 %
  • Phosphorus 208 mg 30 %
  • Vitamin A 36 µg 4 %
  • Vitamin C 262 mg 291 %
  • Thiamin (B1) 0 mg 38 %
  • Riboflavin (B2) 0 mg 23 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 1 mg 69 %
  • Folate equivalent (total) 307 µg 77 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 8 %
  • Vitamin K 543 µg 452 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Homemade Fermented Sauerkraut Recipe

Ingredients

  • 1 small head green cabbage (about 3 pounds; 1.4kg), trimmed, cored, and shredded, outer leaves reserved (see note)
  • 28g salt (3 tablespoons if using Diamond Crystal kosher salt; if using other brands, measure by weight), plus more as needed (see note)
  • 1 teaspoon (4g) caraway seeds or juniper berries (optional; see note)

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