Home-style pickled cabbage

4 servings

60 minutes

Homemade sauerkraut is a classic dish of Russian cuisine, known for its crunchy texture and refreshing sour-salty taste. The origins of this recipe date back centuries when people began using fermentation to preserve vegetables for winter. Shredded white cabbage mixed with juicy carrots acquires a rich flavor with a slight tang under the influence of salt and brine. The fermentation process makes it not only tasty but also beneficial due to its probiotic properties. This versatile addition complements meat and potato dishes and is suitable for salads and snacks. Sauerkraut is a symbol of the traditional Russian village table, providing warmth on winter days.

Energy value per serving

• Calories: 282.5
• Proteins: 16.8g
• Fats: 1g
• Carbohydrates: 52.5g

Ingredients

• White cabbage: 3 kg
• Carrot: 1 kg
• Salt: 6 tbsp
• Water: 500 ml

Cooking steps

1. Finely chop the cabbage.

   Required ingredients:

   • White cabbage: 3 kg

2. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 kg

3. Layering while salting each layer: cabbage — carrot — cabbage — carrot — and so on until the end.

   Required ingredients:

   • White cabbage: 3 kg
   • Carrot: 1 kg
   • Salt: 6 tablespoons

4. Then mix everything.

   Required ingredients:

   • White cabbage: 3 kg
   • Carrot: 1 kg

5. Mix 500 ml of boiled water and 3 tablespoons of salt.

   Required ingredients:

   • Water: 500 ml
   • Salt: 6 tablespoons

6. Tightly pack the cabbage and carrots into a 3-liter jar. Pour the prepared brine over the cabbage.

   Required ingredients:

   • White cabbage: 3 kg
   • Carrot: 1 kg
   • Water: 500 ml

7. Pierce the cabbage to the bottom after 24 hours to remove bitterness. The cabbage should be ready to eat in 2 days. Store in a cool place.