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🍽️ Fresh Sauerkraut with Carrots

71 kcal · 30 min · 4 servings

Ingredients

• 600 g white cabbage
• 400 g carrots
• 1 tbsp caraway seeds
• 1 tbsp coriander seeds

Instructions

1. 1. Wash the white cabbage thoroughly.
2. 2. Shred the white cabbage into very fine strips.
3. 3. Peel the carrots.
4. 4. Grate the carrots finely.
5. 5. Dissolve three heaped teaspoons of salt in 750 milliliters of water.
6. 6. Bring the salt water to a boil once.
7. 7. Let the salt water cool down completely.
8. 8. Layer the white cabbage, carrots, and spice seeds into the jars.
9. 9. Pour the cooled salt water over the vegetables.
10. 10. Fill the jars only up to about two centimeters below the rim.
11. 11. Seal the jars tightly.
12. 12. Let the jars stand at room temperature for about one week.
13. 13. After that, store the jars in a cool place.
14. 14. Avoid storing them in the refrigerator.
15. 15. Let the vegetables mature for another five weeks.

Nutrition per serving

• kcal: 71
• Protein: 3 g · Fett/Fat: 0 g · Carbs: 13 g