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.
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.