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.

Prep Time:
20 mins
Additional Time:
5 days
Total Time:
5 days 20 mins
1 gallon


  • 2 pounds shredded cabbage

  • 2 carrots, grated

  • 2 tablespoons kosher salt

  • 1 (1 liter) bottle spring water

  • 3 tablespoons white sugar


  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
0g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 27
% Daily Value *
Total Fat 0g 0%
Sodium 738mg 32%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 1g
Vitamin C 21mg 107%
Calcium 28mg 2%
Iron 0mg 2%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love