Sauerkraut with carrots

12 servings

600 minutes

Sauerkraut with carrots is a traditional dish of Russian cuisine, known for its simplicity and health benefits. Its roots go back to ancient times when pickling vegetables was a way to preserve them for long winter months. This recipe reveals the beauty of natural fermentation: the cabbage becomes crunchy, acquires a slight sourness, and the carrot adds a sweet note. Sauerkraut is rich in vitamins C and K, as well as probiotics that positively affect digestion. It is widely used as a side dish for meat dishes, adding freshness, or as a base for salads and fillings. The simplicity of preparation and availability of ingredients have made it an indispensable element of Russian cuisine that can enliven any dish with its vibrant flavor palette.

Energy value per serving

• Calories: 166.9
• Proteins: 9.4g
• Fats: 0.5g
• Carbohydrates: 31.1g

Ingredients

• White cabbage: 6 kg
• Carrot: 4 pc
• Water: 6 l
• Coarse salt: 6 tbsp
• Sugar: 4 tbsp

Cooking steps

1. You will need three three-liter jars for preparation.

2. Filter the water or cool the boiled water and dissolve salt in it.

   Required ingredients:

   • Water: 6 l
   • Coarse salt: 6 tablespoons

3. Finely shred the cabbage and grate the carrot on a coarse grater.

   Required ingredients:

   • White cabbage: 6 kg
   • Carrot: 4 pieces

4. In washed clean jars, do not pack the cabbage with carrots too tightly.

   Required ingredients:

   • White cabbage: 6 kg
   • Carrot: 4 pieces

5. Pour with cold brine and let ferment at room temperature for 1 day. Leave the jars open.

   Required ingredients:

   • Water: 6 l

6. The cabbage should start to 'ferment', meaning it will foam and bubble. After that, it needs to be pierced twice a day or more until this process is complete, meaning no more foam forms on the surface and bubbles disappear. This will take about 5-7 days, depending on the temperature of the room where the cabbage is placed.

7. When the cabbage is done fermenting, pour the brine from all jars into a separate container and tightly pack the cabbage from the third jar into the first two.

8. Pour brine again - the cabbage should be completely covered - and add 2 tablespoons of sugar to each jar. Poke the cabbage again to let the sugar sink down.

   Required ingredients:

   • Sugar: 4 tablespoons

9. Close the jars with lids and place them in the refrigerator for 2 days. After this time, the cabbage will be ready.