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Homemade Sauerkraut Recipe (Kvashenaya Kapusta)
Homemade Sauerkraut is a classic Ukrainian/Russian tradition and it's way easier than you might think! You could make a fantastic salad with it?
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
How to Make Russian Sauerkraut:
2
Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this faster and discard the core.
3
In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (⏱️ 4-5 min). You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
sugar1 Tbsptsp sugar1/2
4
Scrunch it until juices start to come out.
5
Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.
6
Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it's done.
7
While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
8
After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold.
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