Sauerkraut Russian style is crunchy, tangy, and sweet
The way to make sauerkraut Russian style is different than it’s made in most countries. We combine cabbage with carrots to add a bit of sweetness to this otherwise tangy dish. We ferment it for a shorter period to keep the crunchy texture of cabbage. Often, people add an apple or some cranberries for a more complex and pleasant flavor.
Health Benefits of Cabbage and Sauerkraut
- Cabbage is an excellent source of vitamin C, much better than oranges. It is also rich in folate (natural folic acid), vitamin K, magnesium, potassium, and calcium. Fermentation actually increases the content of many vitamins already present in cabbage and makes them more bioavailable.
- Fermentation deactivates goitrogenic compounds found in cabbage that otherwise might interfere with thyroid hormone production.
- Cabbage is also a great source of fiber, which is a prebiotic or “food” for bacteria that live in our gut.
- Cabbage has numerous phytonutrients that inhibit cancer formation, detoxify carcinogenic compounds, and protect against colorectal, stomach, breast, and respiratory cancers.
- Just two ounces of homemade sauerkraut has approximately as many bacteria as a bottle of 100 probiotic capsules.
Sauerkraut Russian Style
Ingredients:
1 big white cabbage head
1-2 carrots, shredded
1 Tbsp sea salt
2-3 Tbsp whey (optional)
Directions:
- Cut the cabbage in half and cut out the stem. Shred the cabbage into thin slices by hand or using a food processor. Place in a big bowl. Sauerkraut turns out crunchier if cut by hand.
- Shred the carrots and add them to the cabbage.
- Sprinkle with salt and mix using your hands, lightly squeezing/massaging the salt, cabbage, and carrots.
- Tightly pack the cabbage into a glass jar or a pot with an enamel coating, leaving about 1-2 inches from the top to accommodate the juices. Press down firmly until the juices start to come out. Place your jar on a plate to catch any juices that overflow.
- Find a saucer or lid that will fit into your container to cover the top of the cabbage-carrot mixture.
- You will also need to place a heavy object to press down on the sauerkraut. It can be a jar filled with water, a rock, or anything heavy that will fit into the jar. Important: all of the cabbage should be submerged under the juices.
- Leave your cabbage and container at room temperature for two days. By the end of the second day, you might have some white bubbles coming out from under the lid. It’s totally normal.
- By the end of day 3, take the weight off, remove the lid, and poke the sauerkraut with a knife all over to let some air in.
- Leave it like this for another 3-4 hours, and your sauerkraut is ready!
- Put it into smaller jars with lids or keep it in the same container. Sauerkraut will keep refrigerated for a year and even longer.
- Serve your sauerkraut Russian style as is, or add some olive oil and sliced onions.
Freedom from hunger and cravings until lunch
Please tell me where I should send the recipe book.