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Russian · Snacks
Sauerkraut
Classic crispy sauerkraut with shredded carrot and spices. Loaded with vitamin C and beneficial probiotics.
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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
Slice the cabbage thinly and grate the carrot on a box grater.
2
In a large bowl, combine the cabbage, carrot, salt, and sugar. Massage everything together with your hands until the cabbage releases its brine.
3
Add the bay leaf and black pepper, toss to combine.
4
Pack the cabbage firmly into a clean jar (or crock), pressing down with a weight to keep it submerged.
5
Leave at room temperature for 3 to 4 days. Every day, poke the cabbage down to the bottom with a wooden stick to release the gas.
6
Once the cabbage stops bubbling, transfer to the fridge.
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