Name: Lithuanian Sauerkraut
Ingredients: 5 Lbs. of Shredded cabbage; 3 Tbsp salt [use pure salt, kosher salt is good].

Lithuanian Sauerkraut

Ingredients

5 Lbs. of Shredded cabbage
3 Tbsp salt [use pure salt, kosher salt is good].

Directions

Slice or shred the cabbage.
Add the salt and mix or toss by hand.

Nutrition, whole recipe (rough)

55Calories

4 gProtein

1 gFat

11 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Broccoli	1 cup chopped (156g)	55
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Cabbage: Provides the bulk and sugars that lactic acid bacteria ferment into sour flavour and preservation.
Salt: Draws water out of the cabbage to form brine and keeps unwanted microbes in check during fermentation.

The step that matters

Adding the salt and working it in. Salt must be evenly distributed and worked into the shredded cabbage so it draws out enough liquid to cover the cabbage. Without that brine, the cabbage can spoil instead of fermenting safely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Lithuanian Sauerkraut