This is how sauerkraut is made in our home in Russia. It only takes five days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 5 days 20 mins
Servings: 16
Ingredients
- 2 pounds shredded cabbage
- 2 carrots, grated
- 2 tablespoons kosher salt
- 1 (1 liter) bottle spring water
- 3 tablespoons white sugar
Steps
- Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
- Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
- Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
- Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
- Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
- Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.
