Sauerkraut in a jar
4 servings
60 minutes
Pickled cabbage in a jar is a traditional Russian dish known for its unique sweet-sour note and crunchy texture. Since ancient times, the fermentation process has been used to preserve cabbage for the long winter, giving it a rich flavor and health benefits. In this recipe, white cabbage and carrots gain zest from salt and sugar, while natural fermentation makes them a rich source of probiotics. The finished pickled cabbage pairs excellently with meat and potato dishes, can be used in salads or served as an independent snack. This simple yet essential recipe is filled with the aromas of a Russian home where family gathers at the table to enjoy the flavors of traditional cuisine.
1
Pour the cabbage so that it is completely covered with liquid.
- White cabbage: 1 piece
- Water: 800 ml
2
Place the jar of cabbage in a deep plate to prevent the brine from spilling out, and leave it at room temperature for 2-3 days.
- White cabbage: 1 piece
3
The next day, the cabbage will start to ferment. As a result of fermentation, gas will be released, which needs to be squeezed out periodically. To do this, simply press the cabbage with a fork. Press until gas bubbles are released. This squeezing is necessary for the proper fermentation process.
- White cabbage: 1 piece
