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.
1
Finely chop the cabbage.
- White cabbage: 3 kg
2
Grate the carrot on a coarse grater.
- Carrot: 1 kg
3
Layering while salting each layer: cabbage — carrot — cabbage — carrot — and so on until the end.
- White cabbage: 3 kg
- Carrot: 1 kg
- Salt: 6 tablespoons
4
Then mix everything.
- White cabbage: 3 kg
- Carrot: 1 kg
5
Mix 500 ml of boiled water and 3 tablespoons of salt.
- 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.
- 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.
