Salt-free sauerkraut
4 servings
30 minutes
Salt-free fermented cabbage is an ancient recipe of Russian cuisine that has survived since the times when salt was scarce. This method of fermenting cabbage preserves its natural flavor while revealing a slight tang and pleasant crunchiness. The cabbage acquires a fresh, slightly tart aroma, and its texture remains firm and juicy. The fermentation process without added salt makes the product beneficial for digestion by enriching it with probiotics. It serves as an excellent side dish for meat dishes and a wonderful base for Russian shchi. Fermented cabbage can be eaten on its own, added to salads, or used for fillings. Its taste is multifaceted, and its naturalness makes the dish a true gift from nature.
1
Chop 1 kg of cabbage and pack it tightly in a jar. If you mash it well beforehand (until juice comes out), it will ferment faster. However, it will be less crunchy in the end, although the taste will remain the same.
- White cabbage: 1 kg
2
Pour water one centimeter above the top of the cabbage. Place in a warm place.
- Water: 2 l
3
Poke several times a day with a knife (focusing mainly on the sides) to let air bubbles out. Otherwise, the cabbage may not ferment and spoil.
- White cabbage: 1 kg
4
Try the cabbage in two days. If the characteristic taste of fresh cabbage remains, leave it for another half day. As soon as a hint of sourness appears — put it in the fridge, where it will mature and the sour taste will fully develop.
- White cabbage: 1 kg