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Sauerkraut Russian-Style


"This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor."
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5 d 20 m servings 27 cals
Original recipe yields 16 servings (1 gallon)

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  • Prep

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  1. Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
  2. Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
  3. Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
  4. Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.
  5. Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
  6. Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Nutrition Facts

Per Serving: 27 calories; 0.1 g fat; 6.5 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 738 mg sodium. Full nutrition

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This was my first time at homemade sauerkraut, and loved how it turned out. I followed the recipe pretty much as written except did not have a carrot. Also, I used my food processor to do a roug...