Salted cabbage

4 servings

15 minutes

Sauerkraut is a traditional dish of Russian cuisine known for its simplicity, affordability, and rich flavor. This recipe dates back to when fermenting vegetables was one of the main methods of preserving them for the long winter. Crunchy, aromatic, with a slight sourness, cabbage perfectly complements meat and potato dishes and serves as an excellent base for vinaigrettes and solyanka. Carrots add sweet notes while salt helps enhance flavor and preserve the product. The fermentation process makes cabbage not only tasty but also healthy – it is rich in vitamins and probiotics that improve digestion. This snack has always been present at Russian feasts, symbolizing home comfort and hospitality.

Energy value per serving

• Calories: 75.5
• Proteins: 4.8g
• Fats: 0.3g
• Carbohydrates: 13.5g

Ingredients

• White cabbage: 1 pc
• Carrot: 1 pc
• Salt: 1 tbsp
• Water: 0.5 l

Cooking steps

1. Boil half a liter of water and dissolve the salt.

   Required ingredients:

   • Water: 0.5 l
   • Salt: 1 tablespoon

2. Chop the cabbage and carrot, mix them.

   Required ingredients:

   • White cabbage: 1 piece
   • Carrot: 1 piece

3. Pour with cooled water, discard the sediment in the water

   Required ingredients:

   • Water: 0.5 l

4. Leave at room temperature for 2 days, under pressure

5. Transfer to a glass container and pour with the resulting brine, store in the refrigerator

   Required ingredients:

   • Water: 0.5 l