Description
Homemade Keto Sauerkraut is a tangy, probiotic-rich fermented dish made with cabbage, carrot, and onion, perfect for a healthy, low-carb, and keto-friendly meal. Packed with flavor, it’s easy to make and can be stored for weeks.
Ingredients
1 medium cabbage head
1 small carrot, grated
1 small onion, shredded
3 bay leaves
10 whole black peppercorns
1/4 tsp cumin
1 tbsp salt
Instructions
- Prepare the Cabbage: Cut the cabbage in half, remove the hard core, and shred it into thin strips. Place the shredded cabbage in a large bowl.
- Add the Other Ingredients: Add the grated carrot, shredded onion, bay leaves, black pepper, cumin, and salt to the cabbage. Mix thoroughly with your hands, pressing and squeezing the cabbage to release its juice.
- Pack into a Jar: Transfer the cabbage mixture into a clean jar, pressing it down firmly so it’s submerged in the brine. Leave some space at the top for expansion during fermentation.
- Cover and Ferment: Cover the jar with cheesecloth or a clean kitchen towel and leave it at room temperature for 3 days to ferment.
- Refrigerate: After 3 days, transfer the jar to the refrigerator and let it ferment for 2 more days. The longer it sits, the more flavorful it becomes.
- Serve: Once the sauerkraut has rested, serve it as a side dish, topping, or snack.
Notes
Herbs and Spices: Add other spices like mustard seeds, garlic, or dill to enhance the flavor.
Chili for Heat: Add red pepper flakes or fresh chili peppers for a spicy variation.
Fermentation: Allow the sauerkraut to ferment for up to 7 days for a stronger flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 10 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
