Red Cabbage Ginger Sauerkraut
ChefMichele MccauleyDifficultyBeginnerFermenting your own vegetables may sound difficult but it's simple with this sauerkraut recipe. Beneficial for gut health, refreshing red cabbage sauerkraut pairs well with pork chops, or can be eaten alone as a low-carb snack with probiotics.
Servings 18
Serving size 3 tablespoons
Net Carbs
- Amount Per Serving
- Calories 13
- % Daily Value *
- Total Fat 0g
- Protein 0g
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Total Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the shredded cabbage in large bowl. Add the salt and mix well.
Add the radish, apple, garlic, fresh ginger, ground ginger and mix well.
Pour the lemon juice over the red cabbage and stir.
Cover the bowl with plastic wrap and let sit for 2 days.
After 2 days, transfer the sauerkraut to glass containers or sterilized canning jars with lids.
Cover the sauerkraut and keep refrigerated from 3 to 6 months. Serve as a salad or side dish.
Ingredients
Ingredients
Directions
Directions
Place the shredded cabbage in large bowl. Add the salt and mix well.
Add the radish, apple, garlic, fresh ginger, ground ginger and mix well.
Pour the lemon juice over the red cabbage and stir.
Cover the bowl with plastic wrap and let sit for 2 days.
After 2 days, transfer the sauerkraut to glass containers or sterilized canning jars with lids.
Cover the sauerkraut and keep refrigerated from 3 to 6 months. Serve as a salad or side dish.
Notes
