Ingredients
16
16 servings
- •2 pounds shredded cabbage
- •2 carrots, grated
- •2 tablespoons kosher salt
- •1 (1 liter) bottle spring water
- •3 tablespoons white sugar
Instructions
- Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
- Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
- Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
- Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
- Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
- Transfer vegetables and liquid to jars, seal, and refrigerate between uses.
Nutritional Facts
Per 16 servings
- Calories: 27
- Carbohydrate: 7g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 5g
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