Here is a tasty homemade russian sauerkraut recipe, you can use it as a topping on brats, sandwiches, or alone as a side salad. It's tangy and tasty! enjoy! ♥
Ingredients ♥
2 medium/large cabbages ( about 5½ lbs)
2 Tbsp sea salt
1 Tbsp sugar
Directions ♥
Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely Grate the carrots.
1. In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage. Now scrunch it together.
2. Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.( tip I use the big sams club pickle jars )
3. Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten (this is just to keep bugs out). Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it’s done.
3. While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
4. After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands. enjoy! ♥
Ingredients ♥
2 medium/large cabbages ( about 5½ lbs)
2 Tbsp sea salt
1 Tbsp sugar
Directions ♥
Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely Grate the carrots.
1. In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage. Now scrunch it together.
2. Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.( tip I use the big sams club pickle jars )
3. Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten (this is just to keep bugs out). Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it’s done.
3. While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
4. After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands. enjoy! ♥
Hi Kira .long time no see-Than I fall in sauerkraut.Love it.Shared om mz facebook page wjih is in Serbian! Cheers Dzoli
ReplyDeletethanks! glad to share those russian recipes and serbian! :)
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