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.

Anonymous

Gallery

Recipe Summary

prep:
20 mins
additional:
5 days
total:
5 days
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Nutrition Facts

27 calories; protein 0.8g 2% DV; carbohydrates 6.5g 2% DV; fat 0.1g; cholesterolmg; sodium 738.3mg 30% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2014
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 rough chop on the cabbage. I bought a 2 gal crock for it which worked well for one head of cabbage a one gal. would probably work. Quick easy and healthy it stayed nicely in the fridge in a large lock and lock container. I am making another batch today. Loved it. Read More
(9)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2014
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 rough chop on the cabbage. I bought a 2 gal crock for it which worked well for one head of cabbage a one gal. would probably work. Quick easy and healthy it stayed nicely in the fridge in a large lock and lock container. I am making another batch today. Loved it. Read More
(9)
Rating: 4 stars
10/29/2019
Awesome it was great! I kind of left it a little bigger than thin slices. I like how crunchy it came out!. And it was easy. Love sauerkraut. Read More
(1)
Rating: 5 stars
01/22/2019
Yes this is how it's made! Read More
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