Sauerkraut Russian-Style recipe

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Ingredients

2 pounds shredded cabbage
2 carrots, grated
2 tablespoons kosher salt
1 (1 liter) bottle spring water
3 tablespoons white sugar

Nutrition Info

26.9 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 0.1 g
fiber: 1.7 g
protein: 0.8 g
saturatedFat: : -
servingSize: -
sodium: 738.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Recipe Yield

1 gallon

Recipe Note

This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.

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