This sauerkraut Russian-style recipe is a traditional dish that is packed with flavor and perfect for any occasion. Made with simple ingredients like cabbage, salt, and caraway seeds, this tangy sauerkraut is a great addition to sandwiches, sausages, or enjoyed as a side dish. The recipe is easy to follow and the sauerkraut can be prepared in just a few simple steps.
Ingredients
- 1 medium-sized cabbage head
- 1 tablespoon sea salt
- 1 teaspoon caraway seeds
Directions
- Remove the outer leaves of the cabbage head and slice it thinly. Discard the core.
- Place the cabbage slices in a large mixing bowl and sprinkle with sea salt. Massage the salt into the cabbage for about 10 minutes until it starts releasing juices.
- Sprinkle caraway seeds over the cabbage and mix well.
- Transfer the cabbage mixture into a large sterilized glass jar. Press the cabbage down firmly to remove any air pockets and to ensure it is submerged in its own juices. You can use a wooden spoon or your hands for this step.
- Secure a fermentation weight or a clean stone on top of the cabbage to keep it submerged.
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. This will allow air to escape while preventing dust or insects from getting in.
- Place the jar in a cool, dark place, like a pantry or cupboard, and let it ferment for at least 2 weeks. Monitor the sauerkraut periodically and skim off any scum that forms on the surface.
- After the fermentation period, taste the sauerkraut. If it has reached your desired level of tanginess, transfer it to the refrigerator. The sauerkraut can be stored in the refrigerator for several months.
- Enjoy the sauerkraut as a side dish, on sandwiches, or as a topping for sausages!
