A simple recipe for delicious sauerkraut

Preparations for the winter

Many home cooks wonder how to ferment cabbage at home in jars so it turns out delicious, juicy, and crispy. Here's a simple recipe: all you need is cabbage, carrots, and spices. We won't be using any marinade, oil, or other liquids. For spices, feel free to use more than just black peppercorns. Coriander seeds, caraway seeds, and cranberries (both fresh and dried) are also ideal. The spices you add will give the cabbage its unique flavor and aroma.

Choose your cabbage wisely: it should be well-ripened, snow-white, and firm. Late-ripening cabbage is ideal: it's firm and plump, meaning it will be crisp and juicy, just as the recipe calls for.

Homemade sauerkraut is an ideal dish for both everyday meals and festive feasts, when pickles and fermented vegetables are always served with a glass of alcohol.

Ingredients:

white cabbage – 1 kg;
salt – 0.5 tbsp;
sugar – 1 tbsp;
peppercorns – 3-5 pcs.;
small carrot – 1 pc.

How to make sauerkraut in jars

First, let's shred the cabbage finely. To do this, take a large wooden board and chop it with a sharp knife. There's also a special grater-shredder that can be used for shredding cabbage. Use whatever's most convenient for you.

Grate the peeled carrots using any grater: regular or Korean, depending on your preference. The carrots will add sweetness and a pleasant color to the cabbage.

Mix the cabbage, carrots, and spices: add salt, sugar, and peppercorns. Knead thoroughly with clean hands until the cabbage releases its juices.

This is not a quick process, so be patient and rub the vegetables between your palms, pressing them down well.

Once the vegetables are thoroughly mixed, we move on to the next step. Fill glass jars with cabbage and leave them at room temperature for two days until the cabbage begins to ferment.

Afterwards, place the jars in the refrigerator and serve the cabbage within 24 hours. The finished cabbage will have a sour, fermented flavor.

Some people love it and it tastes like real sauerkraut, while others season the cabbage with vegetable oil before serving, and the sharp fermented smell disappears.

Either way, it makes a delicious appetizer, and we recommend fermenting cabbage using our simple and easy method. Enjoy!