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Russian · Snacks
Traditional Sauerkraut
Traditional crunchy sauerkraut with carrots and dill seeds, fermented using a tried-and-true homemade recipe.
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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
Shred the cabbage and grate the carrots.
2
Combine the cabbage, carrots, salt, and dill seeds.
3
Leave to ferment for three days, piercing occasionally with a skewer to release gases.
4
After three days, drain the accumulated juice, stir in the honey until well combined, and pour it back into the mixture.
5
Move the finished sauerkraut to a cold place for storage.
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