Homemade Sauerkraut Recipe (Kvashenaya Kapusta)

Master the art of making homemade sauerkraut with this traditional Russian recipe. Packed with probiotics and gut-friendly benefits, this easy fermented cabbage dish is a staple for healthy eating. Perfect as a salad ingredient, side dish, or meal topping, this sauerkraut is customizable to suit any palate.

Ingredients for Homemade Sauerkraut:

• 2 medium/large cabbages (about 2.5 kg or 5.5 lbs)
• 2-3 medium carrots, grated
• 2 Tbsp fine sea salt
• 1 Tbsp sugar

Two Ways to Serve as a Salad:

Mom’s Classic Sauerkraut Salad:

• 1/2 small purple onion, finely diced
• 2 Tbsp sunflower oil (preferred for flavor) or olive oil

Sauerkraut Apple Salad:

• 1/2 small purple onion, finely diced
• 1/2 apple (any kind; Gala recommended), diced
• 1/2 tsp sugar
• 2 Tbsp white grapes or dried cranberries
• 1-2 Tbsp extra light olive oil (not extra virgin)

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Instructions: How to Make Russian Sauerkraut

1. Prepare the Cabbage: Remove the outer leaves of the cabbages. Cut the cabbages into quarters and finely shred using a mandolin. Discard the cores.
2. Mix the Ingredients: In a large silver bowl, combine shredded cabbage, grated carrots, sea salt, and sugar. Scrunch and knead the mixture thoroughly for 4-5 minutes until the cabbage starts releasing juice. The juice should be enough to cover the cabbage when packed tightly into a jar.
3. Pack the Jar: Transfer the cabbage mixture into a large glass jar, packing it down tightly so the cabbage is completely submerged in its juices. Leave about one-third of the jar empty to allow room for expansion.
4. Create a Weight: Place a press over the cabbage, such as a plate or the lid from a large sour cream container. Top it with a small jar of water, a clean rock, or another suitable weight. Loosely place the lid on the jar to allow gases to escape. Place the jar in the sink or on a dish to catch any overflow.
5. Ferment the Cabbage: Let the jar sit at room temperature for 4 days. Each day, poke a few holes into the cabbage using the back of a wooden spoon to release gases and repack it tightly. The cabbage will stop fermenting and rising once it’s ready.
6. Refrigerate: After 4 days, transfer the jar to the refrigerator. It can be stored for several weeks as long as it remains cold.
7. Serve: To serve, drain the desired amount of sauerkraut by squeezing out excess juice with your hands. Mix with your preferred salad ingredients, and enjoy!

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Why You’ll Love This Recipe

• Easy and Inexpensive: This recipe uses simple, budget-friendly ingredients.
• Healthy and Probiotic-Rich: Homemade sauerkraut is a natural source of probiotics, supporting gut health.
• Customizable: You can enjoy it as is or jazz it up with additional salad ingredients.
• Long Shelf Life: Properly stored, this sauerkraut lasts for weeks.

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Tips

• Use fresh, firm cabbages for the best texture and flavor.
• Ensure your hands and tools are clean to avoid contamination during fermentation.
• Don’t overfill the jar; leave space for the cabbage to expand as it ferments.
• Taste-test the sauerkraut after 4 days to see if it’s reached your desired level of sourness. If not, let it ferment for another day or two.

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Variations and Substitutions

• Spices: Add caraway seeds or juniper berries for a traditional flavor.
• Vegetables: Incorporate shredded beets or thinly sliced radishes for added color and taste.
• Sweetness: Use honey instead of sugar for a natural sweetener.
• Fruits: Substitute cranberries with raisins or omit entirely for a simpler salad.

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FAQs

Q: Can I use regular table salt instead of sea salt?
A: It’s best to use fine sea salt as table salt may contain additives that can interfere with fermentation.

Q: How do I know if my sauerkraut has gone bad?
A: If you notice an off smell, discoloration, or mold, discard it immediately.

Q: Can I ferment the sauerkraut for longer than 4 days?
A: Yes, you can ferment it longer for a tangier flavor. Just be sure to taste it daily to achieve your preferred sourness.

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Serving Suggestions

• Enjoy sauerkraut as a side dish with grilled meats or sausages.
• Add it to sandwiches or wraps for a tangy crunch.
• Pair it with potatoes or pierogies for a classic Eastern European meal.
• Use it as a topping for hot dogs or burgers.

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Final Thoughts

This homemade sauerkraut recipe is a simple and rewarding way to enjoy a traditional probiotic-rich dish. Whether you’re sticking to the classic preparation or experimenting with variations, it’s sure to become a staple in your kitchen.