Sauerkraut

Sauces and Marinades | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sauerkraut

Ingredients

Salt - 8.8 oz
White Cabbage - 22 lbs

Step by Step guide

Step 1

Cabbage is fermented in sturdy wooden barrels. A small amount (5–10 kg) can be fermented in glass jars or clay pots. Select healthy heads of cabbage without green leaves, chop them or shred them, and mix the chopped cabbage with salt.

Step 2

Sprinkle the bottom of a clean barrel with a thin layer of rye flour, cover it with whole cabbage leaves, and tightly pack the barrel with the chopped cabbage, covering it with cabbage leaves on top. For flavor and aroma, you can add whole or sliced carrots and Antonovka apples, as well as lingonberries and cranberries.

Step 3

Place a wooden disc on top of the cabbage, and put a weight (a washed stone) on it. After a few days, the cabbage will start to ferment, and foam will appear on its surface. The amount of foam will initially increase, but it will gradually subside.

Step 4

When the foam disappears completely, the cabbage is fermented. During fermentation, the cabbage should be punctured several times with a clean birch stick to release the gases that have formed. If mold appears on the surface of the brine, it should be carefully removed, and the wooden disc, cloth, and weight covering the cabbage should be rinsed with boiling water.