Sauerkraut Without Salt Low Sodium Pickled Cabbage Video Recipes

SAUERKRAUT WITHOUT SALT: LOW-SODIUM PICKLED CABBAGE (VIDEO RECIPE)

Sauerkraut Without Salt: Low-Sodium Pickled Cabbage (Video Recipe) image

Provided by Seb

Time 1h

Number Of Ingredients 4

Ingredients

cabbage - 1
carrots - 3-4
cumin seeds
chilli pepper

Steps:

First of all you should remove just a few cabbage leaves from the top. Put them away, you'll need them later.
Cut the cabbage the way you like it. You can use a food processor for it.
Grate the carrots or cut them in tiny pieces
Put the cabbage and the carrots in a big bowl and mix them, while constantly pressing, with your hands. It is important to keep pressing vegetables so that the juice comes out.
Now it's time to add the spices. Start with chilli powder, the quantity depends on your taste but you can start with ½ tsp, it won't make your sauerkraut hot. Then add cumin, start with 1,5 tsp and then you can increase it according to your taste.
Now you have to keep mixing and pressing your sauerkraut for a few minutes to mix well the cabbage and carrot juice with the spices.
The last ingredient to add to your sauerkraut is water. Take some filtered water and put it on top of your mix just to cover it completely with water. Press it a bit and cover it with the cabbage leaves that we put away before. Put a plate on top of the leaves and then put something heavy on top to press it well.
You have to wait 5-7 days and your sauerkraut is ready! Now you can transfer it into a fridge and enjoy it in salads and soups!

Nutrition Facts : Calories 300 cal

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