SAUERKRAUT RUSSIAN-STYLE
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.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P5DT20m
Yield 16
Number Of Ingredients 5
Steps:
- Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
- 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.
- 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.
- 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.
- 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.
- Transfer vegetables and liquid to jars, seal, and refrigerate between uses.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sodium 738.3 mg, Sugar 4.6 g
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sandeep gautam
[email protected]This sauerkraut is delicious! I love the tangy flavor and the crunch of the cabbage.
For Topup
[email protected]I'm so glad I found this recipe. I've been looking for a good sauerkraut recipe for a long time. This one is definitely a keeper.
Shekhar Nirala
[email protected]This is the best sauerkraut recipe I've ever tried. It's so easy to make and the flavor is amazing.
Valeriana Cruz Noyola
[email protected]I made this sauerkraut for a potluck and it was a huge success. Everyone loved it. I'll definitely be making it again.
Smoozy official
[email protected]This sauerkraut is the perfect addition to a winter meal. It's hearty and warming, and the flavors are amazing.
Queen Esther
[email protected]I'm not a big fan of sauerkraut, but this recipe changed my mind. It's so flavorful and tangy. I'll definitely be making it again.
Boda Boda
[email protected]This sauerkraut is a great way to use up leftover cabbage. It's also a healthy and delicious side dish.
Jaskaran Singh
[email protected]I made this sauerkraut for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Yara Karaki
[email protected]This is the best sauerkraut I've ever had! The flavors are so complex and delicious. I can't wait to make it again.
Dj Azindoo
[email protected]I've never made sauerkraut before, but this recipe was so easy to follow. I'm really impressed with how it turned out. The flavor is amazing!
Joseph Alcacio
[email protected]The sauerkraut turned out great! I followed the recipe exactly and it was perfect. I love the tangy flavor and the crunch of the cabbage.
Razor B
[email protected]This Russian-style sauerkraut is a delicious and easy-to-make dish. The cabbage is fermented with salt and spices, resulting in a tangy and flavorful dish. I served it with roasted potatoes and sausage, and it was a hit with my family.