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Russian · Snacks
Traditional Sauerkraut
Crispy and delightfully tangy homemade sauerkraut made using the classic sugar-free method.
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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
Finely shred the cabbage into 3–5 mm ribbons.
2
Discard any damaged or dark outer leaves.
3
Coarsely grate the carrots.
4
Gently massage the cabbage with your hands.
5
Combine the cabbage with carrots, salt, spices, and optionally caraway seeds, berries, or apples.
6
Pack the mixture tightly into an enamel bucket, pressing down gently until juices rise to the surface.
7
Cover the top with large cabbage leaves.
8
Place an inverted ceramic plate on top, followed by a weight (such as a 3-liter jar of water).
9
Leave to ferment at 16–18°C (60–64°F).
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