For added flavor, consider incorporating cranberries or caraway seeds during the initial mixing stage. Ensure the cabbage stays submerged throughout the fermentation process to prevent mold growth. The sauerkraut's flavor will continue to develop in the refrigerator. Taste it periodically to determine when it reaches your desired level of tanginess. Use filtered water for the best results.
Sauerkraut Russian-Style
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME120 hrs 20 mins
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SERVING16 People
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VIEWS15
Experience the authentic taste of homemade sauerkraut, crafted in the traditional Russian style. This simple recipe transforms humble cabbage into a tangy, probiotic-rich delight in just five days. Perfect as a side dish or a flavorful addition to your favorite meals.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber2 g
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Protein1 g
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Sodium738 mg
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Sugar5 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar. (Prep time: 5 minutes)
02
Step
5 mins
In a large bowl or measuring cup, dissolve salt in spring water. Pour over the cabbage mixture, ensuring it's completely submerged. Use a small inverted saucer to keep it pressed down. (Prep time: 5 minutes)
03
Step
72 hrs
Cover the jar with a clean kitchen towel. Let it sit at room temperature for 3 days. Each day, use the handle of a wooden spoon to poke holes through the cabbage to the bottom of the jar, releasing trapped gases. (Fermentation: 3 days)
04
Step
2 mins
In a small bowl, dissolve sugar in a small amount of the liquid from the jar. Pour the sweetened liquid back into the jar. (Prep time: 2 minutes)
05
Step
48 hrs
Cover the jar again, ensuring the cabbage remains submerged. Allow it to ferment for another 2 days, continuing to poke holes daily to release gases. (Fermentation: 2 days)
06
Step
10 mins
Transfer the sauerkraut and its liquid to smaller jars, seal them tightly, and refrigerate. (Prep time: 10 minutes)
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Leola Dicki
Jun 18, 2025I've made this recipe several times now, and it's always a hit at potlucks.
Elyssa Larson
Jun 16, 2025Five days is the perfect amount of time for fermentation – not too sour, not too bland.
Linnie Ruecker
Jun 16, 2025I added some juniper berries and caraway seeds during fermentation, and it turned out amazing!
Nicklaus Wyman
Jun 7, 2025Using spring water really makes a difference in the final flavor. Highly recommend!
Jazmyn Kiehn
May 28, 2025Simple ingredients, straightforward instructions, and a delicious outcome. What's not to love?
Hilma Predovic
May 28, 2025The tip about using a weight to keep the cabbage submerged is a lifesaver. No more mold!
Adam Ebert
May 27, 2025This recipe is so easy to follow, and the sauerkraut tastes just like my grandmother's!
Darius Littel
May 19, 2025Beginner-friendly recipe with great results, even for someone new to fermentation.