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Russian · Snacks
Lazy-Style Sauerkraut
A quick and easy take on healthy, chunky fermented cabbage with vegetables and spices, skipping the tedious shredding.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the cabbage, carrots, beets, and any other chosen vegetables into large chunks.
2
Prepare the brine: dissolve 2 tablespoons of salt in 1.5 liters of water (you can use hot water for faster pickling, or room temperature/warm water for crunchier vegetables).
3
Pour the brine over the vegetables so they are completely submerged.
4
Let it ferment at room temperature for 3 to 6 days, with the top loosely covered.
5
After 3 days, the cabbage is ready to eat, then transfer it to the refrigerator for storage.
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