Wayne Gisslen

Fresh Sauerkraut

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
as desired (see step 1)

Method

  1. Sauerkraut can be made in as large a quantity as desired, depending on the containers available. For practicality, it is best to start with at least 5 lb (2.4 kg).
  2. Trim and discard the outer leaves and any damaged areas from the cabbage.
  3. Quarter the heads. Remove and discard the cores.
  4. Slice the cabbage into fine shreds, preferably on a slic

Per 1 oz (28.35 g): Calories, 5; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 280 mg.