Easy Russian-Style Homemade Sauerkraut
User Reviews
5
Easy Russian-Style Homemade Sauerkraut
Description
Easy Russian-Style Homemade Sauerkraut starts with finely shredded purple cabbage and ground carrots mixed with sea salt and brown sugar. Kneading the mixture encourages juice release, which is essential for the fermentation environment. The mixture is packed tightly into a glass jar so that the cabbage is submerged under its liquid, a key factor for proper fermentation.
A small plate or lid presses down the cabbage, with additional weight applied to keep it submerged. The jar rests at room temperature for about four days, during which natural fermentation produces characteristic tangy flavors and effervescence. The sauerkraut should be poked each day to release gas buildup.
After initial fermentation, the sauerkraut is stored in the refrigerator to slow fermentation and preserve it for up to five weeks. Purple cabbage variants add visual appeal and slightly different flavor notes compared to traditional green cabbage. This method captures the traditional Russian approach to fermented vegetables, appreciated for their taste and digestive benefits.
Ingredients
- 1 purple cabbage small or 1/2 medium-sized
- 2 carrot medium-sized
- 1 tablespoon salt sea salt
- 1 tablespoon brown sugar
Instructions
- Quarter the cabbage, discard the core and shred the cabbage using a mandoline or a sharp knife. Peel and grind carrots. Combine them in a large pot, add sea salt and brown sugar and knead well until the juice is released, for about 5-7 minutes. It'll take less time if you use white cabbage.
- Fill a fitting glass jar (I used the 2 quart jar, similar to that one) with the cabbage mixture. Pack it tightly, so that the juice covers the cabbage. The jar should be filled by 2/3.
- Put a fitting lid or small plate to pack the cabbage down and 1-2 quart glass bottle with water on top. If you feel like you packed too much of cabbage in your jar, put it on a plate, as the juice will release while fermenting. Keep the jar at a room temperature for 4 more days, poking the cabbage with a back of a wooden spoon once a day to release the gas from the lower layers.
- Keep covered and refrigerate for up to 5 weeks. Enjoy!
Notes
- Use sea salt for fermentation, as it supports beneficial bacteria development.
- Keep the cabbage submerged under its juices to avoid mold during fermentation.
- Ferment at room temperature for about four days, poking daily to release gas.
- Store finished sauerkraut refrigerated and consume within five weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 911mg | 38% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3720IU | 74% |
| Vitamin C | 60.6mg | 67% |
| Calcium | 52mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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