ReceptnaptárSauerkraut (kvashenaya kapusta)
Sauerkraut is the basis of Russian winter preserving, the main ingredient of shchi and vinaigrette. Lactic fermentation makes it tangy, crunchy and rich in vitamin C. It is found in almost every household.
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Method
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- Shred or slice the cabbage thinly and grate the carrots.
- Knead the cabbage with the salt for 5-8 minutes until it releases juice.
- Mix in the carrots, spices and apples.
- Pack into a clean jar or crock so the juice covers it; weight it down.
- Ferment at room temperature for 4-5 days, piercing the mass with a fork once a day to release gases.
- Move to the fridge; it tastes best after 1 week.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Measure the salt exactly: about 2% of the cabbage weight.
- Always keep the fermenting cabbage under the brine so it does not mould.
- Finished sauerkraut keeps for months in the fridge.
Frequently asked questions
When is it ready?
You can taste it after 4-5 days; the flavour deepens after 2 weeks.
How is it served?
With oil and onion as a salad, or as the base of soups and stews.
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More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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