Sauerkraut
Description
Sauerkraut is a traditional Ukrainian fermented cabbage dish, prepared by salting shredded cabbage and allowing it to ferment naturally. It is rich in probiotics, vitamins, and minerals, often served as a side dish, salad, or winter preserve. Sauerkraut has been a staple in Ukrainian cuisine for centuries, especially in rural regions.
Ingredients
Instructions
-
Prepare cabbage. Remove outer leaves, shred cabbage finely.
-
Grate carrots. Grate carrots on medium grater and mix with cabbage.
-
Add salt . Sprinkle salt over mixture, massage with hands until juice appears.
-
Pack into jar. Transfer mixture tightly into jar or crock, pressing down firmly.
-
Add spices (optional). Place bay leaf and caraway seeds between layers.
-
Weigh down. Cover with clean plate, place weight on top to keep cabbage submerged.
-
Ferment. Leave at room temperature 5–7 days. Remove foam daily. Taste after 3–4 days.
-
Store. When sour enough, transfer to fridge or cool cellar.
