Classic Crispy Sauerkraut

20 servings

20 minutes

Классическая хрустящая квашеная капуста – это символ русской кухни, с богатой историей, уходящей в глубину веков. Этот рецепт представляет собой искусство естественного брожения, придающего капусте яркий, освежающий вкус с тонкой кислинкой и хрустящей текстурой. Морковь добавляет сладость и оттенок нежности, а каменная соль подчеркивает натуральность продукта. Квашеная капуста идеально сочетается с мясными блюдами, картофелем и ржаным хлебом, а также служит отличной основой для борща и других традиционных русских супов. Она не только вкусна, но и полезна, ведь содержит множество витаминов и полезных бактерий, поддерживающих здоровье кишечника. Простота приготовления и натуральность делают её незаменимой в зимнем рационе, когда свежие овощи становятся редкостью.

Energy value per serving

• Calories: 31
• Proteins: 2g
• Fats: 0.1g
• Carbohydrates: 5.6g

Ingredients

• White cabbage: 2 kg
• Carrot: 250 g
• Rock salt: 50 g

Cooking steps

1. Prepare all the ingredients.

2. Remove the top leaves from the cabbage and rinse under cold water. Set aside a few leaves to fully cover the bottom of the pot and to cover the cabbage on top. The leaves will help prevent the cabbage from darkening.

   Required ingredients:

   • White cabbage: 2 kg

3. Cut the cabbage in half or into four parts, remove the core, and shred it into thin long strips with a sharp knife or a special shredder. Transfer the cabbage to a large deep bowl for easy mixing.

   Required ingredients:

   • White cabbage: 2 kg

4. Peel the carrot and grate it on a coarse grater, then transfer it to the bowl with the cabbage.

   Required ingredients:

   • Carrot: 250 g

5. Add salt and mix everything by hand. There's no need to knead hard: the cabbage will release juice on its own.

   Required ingredients:

   • Rock salt: 50 g

6. Prepare a container for fermentation: a pot (enameled or glass), a barrel, or a large glass jar. Place it on a tray. Line the bottom of the pot with half of the reserved leaves. Then layer the cabbage by handfuls, pressing each portion down with a wooden pestle.

   Required ingredients:

   • White cabbage: 2 kg

7. Place the remaining leaves on top.

   Required ingredients:

   • White cabbage: 2 kg

8. Cover with an inverted plate, then with cheesecloth and place a weight on top. Leave the cabbage container at room temperature. If fermenting cabbage in a jar, you can cut the core lengthwise and push pieces into the jar's neck to press the cabbage down.

   Required ingredients:

   • White cabbage: 2 kg

9. After a few days, foam will form on the surface. A fermentation smell will appear, and the juice will become cloudy. At this moment, you need to remove the weight, cheesecloth, plate, and leaves from the pot. Puncture the entire layer of cabbage in several places down to the bottom with a thin rolling pin or wooden spoon.

   Required ingredients:

   • White cabbage: 2 kg

10. Wash the top leaves with running water, cover the cabbage with them. Return the plate, cheesecloth, and weight, and place the cabbage to ferment at room temperature again.

    Required ingredients:

    • White cabbage: 2 kg

11. The foam should be removed as soon as it appears. For all these days, the cabbage needs to be checked once a day. After removing the foam, the cabbage should be pierced again and the top leaves washed. The fermentation process will last only 3-4 days. When the foam stops appearing and the juice becomes clear, the cabbage is ready. At this moment, it can be tasted and if desired, left to ferment for another day.

    Required ingredients:

    • White cabbage: 2 kg

12. Store the prepared cabbage in the refrigerator or on the balcony.

    Required ingredients:

    • White cabbage: 2 kg