Homemade Sauerkraut

This recipe was automatically translated from Romanian. View original here
Homemade Sauerkraut

It's the recipe my grandmother used to make, my mother - I actually took it from the Russian internet, because that's where the idea actually comes from, they put it in soups, winter salads and pies. Usually in winter we eat this cabbage first and then we move on to the rest of the preserves and pickles.

Follow all the instructions below so that a well-soured sauerkraut comes out and is not bitter and soft. I would just like to emphasize that this pickled and fermented cabbage contains the most important vitamins, pickled cabbage with vinegar unfortunately does not have them - only by fermentation you get everything that is best. For those who fast, especially I recommend you do it, it is indispensable in Russian fasts and very, very popular for its taste and healing properties.


White cabbage
10 kg
You can take any amount you need, I do more because we always do not get enough, it is eaten very quickly
2 kg
Pickling salt(no iodine)
5 tbsp

Step by step


The cabbage is finely chopped, as you like - I made part of it with this grater taken from the market, and the rest I made with a robot - unfortunately it crushed me too much, but I didn't have much time and I said that it doesn't change the taste - just the look.


Carrots are washed, cleaned, put through a medium grater and added to the cabbage. Add the salt and press with your hands and rub well until it leaves a lot of juice.


Notice if you put the facalet in the cabbage you can see the juice, it should be about as much, don't feel sorry for it :) And don't forget to tell you about the salt, after you press it well, taste the salt, it should be as salty as a normal salad maybe a little longer - but not salty f.mult.


Then the important and strategic part to make the perfect cabbage - press it well with a flat plate, or a round bottom, put a weight (put a jar of water or like me with juice) and put the facet on the side, to reach at the bottom of the pan. Very important because this procedure allows the gases formed during fermentation to come out and not make the cabbage bitter.


Leave the pan at room temperature and you will notice that in 1-2 days it starts to ferment, it foams, air bubbles come out and the cabbage rises on top. Slightly move the facet periodically so that the gases come out better.


Every day, while the cabbage is fermenting (about 3-5 days depending on the room temperature), lift the press and mix the cabbage with the facalet, press it again and install the smekera installation to let the gases out.


You will notice that after 3-5 days the cabbage does not ferment, it "calms down", it clears up. This is an indicator that it is ready to be put in jars. Okay, and of course you taste it, to be sour enough, if it's not left for another day.


Wash the jars, let them drain well and fill them with cabbage - it is important to press it well in the jar, not to float in the juice. Take the cabbage from the pan with your hands, squeeze / drain it well and put it in jars, so that it fills up, then add the juice to cover it and 1-2 tablespoons of oil so that it doesn't catch other odors and keep better.


I got 10 kg of cabbage - 9.5 liters of sauerkraut pressed into jars. Put them in the cold, preferably in the refrigerator, or a cold balcony / pantry.


It can be eaten already since you put it in jars, it dies very well. As I said, it goes perfectly as a salad, with any meat, potatoes, beans, buckwheat, etc. The same goes for soups and cabbage pies (seasoned with a little onion), and the best are cabbage dumplings, especially fasting.

Good appetite!

Quantity: 10 l (10 liters of salad)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Vegetables recipes, Canning


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