Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 214 kcal | 61 kcal |
| Protein | 10.1 g | 2.9 g |
| Fat | 1.1 g | 0.3 g |
| saturated | 0.3 g | 0.1 g |
| Carbohydrate | 20.3 g | 5.7 g |
| sugars | 20.3 g | 5.7 g |
| Fibre | 32.6 g | 9.2 g |
| Sodium | 7436 mg | 2108 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.1 kg sauerkraut
Instructions
- Drain the kraut in a sieve, then press it hard against the mesh with the back of a ladle. Every millilitre of brine removed here is time you do not spend removing it in the machine.
- Keep the brine rather than pouring it away. It is a seasoned, living liquid and it is worth more in a dressing or a soup than it is in the sink.
- Pull the pressed kraut apart with two forks until it is loose strands rather than clumps. A compressed lump of cabbage dries on the outside and carries on fermenting inside.
- Spread the strands thinly over mesh-lined trays. Shredded cabbage is light enough for the fan to pick up, and a mesh liner keeps the load where you put it.
- Dehydrate at 52 °C for 6 hours. The smell is strong for the first hour and then fades, which is normal, and is the reason to run this one with a window open.
- It is finished when a strand shatters rather than bends and feels like tissue paper between your fingers. Anything still supple is holding brine, and salt makes kraut feel drier than it is.
- Let it cool spread out rather than heaped. A warm pile traps its own steam and softens the pieces in the middle.
- Crush it lightly and keep it in a jar out of the sun, where it holds for a year. Crumbled over a bowl or blitzed to powder it is a sharp, salty seasoning; to eat it as kraut again, cover it with warm water for ten minutes.
