Sauerkraut
Origin of the recipe
Sauerkraut seems like a traditional Russian dish, but historians claim that the Chinese were the first to ferment cabbage in the 3rd century BC. However, they weren't using white cabbage, but a local variety called Peking cabbage, more reminiscent of a salad. Cabbage arrived in Rus' in the 9th century, brought by Greek merchants. Russian peasants generally avoided adding salt and sugar when fermenting cabbage, as they were too expensive, so they used rye flour instead.
What do you need for cooking?
Ingredients
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White cabbage
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Carrot
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Non-iodized salt
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Sugar
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Water
Kitchen utensils
- Knife
- Board
- Jar
Crispy, flavorful, and incredibly healthy, sauerkraut is a true classic among homemade preserves! Our step-by-step recipe will help you easily make sauerkraut at home. Juicy cabbage, vibrant carrots, and the perfect amount of salt—everything you need for a perfect result. This recipe is suitable even for beginners, and the results will delight you and your family. Try making sauerkraut according to our classic recipe, and you'll have a delicious and healthy dish that will be a great addition to any table!
Step 1
Shred the cabbage and grate the carrots.
Step 2
Mix the cabbage and carrots. Press them into the jar.
Step 3
Add salt and sugar on top.
Step 4
Cover with water and place in a warm place, covered with a lid for 3 days.
Step 5
Pierce the cabbage with a skewer 2-3 times a day. Cover and refrigerate. Serve sprinkled with onions and drizzled with vegetable oil.