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Sauerkraut with carrots
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Fans of natural fermentation will love this appetiser! Sauerkraut with carrots acquires a magical sweet and sour taste thanks to natural fermentation without the addition of vinegar. Not only is it delicious, but it is also healthy, as this product is rich in probiotics and vitamin C, which strengthens the immune system during the cold season. Those who like to stock up will appreciate the ability to store cabbage in a cool place for up to 6 months.
Fermenting cabbage is like creating a little world of your own. The process is long, but worth every minute of waiting.
Variations
Adding cranberries or apples will refresh the basic flavour, giving it a new tartness.
Beets will add brightness and sweetness to the cabbage.
For strong aromas, add cumin or dill seeds.
Secrets of tenderness and taste
Choose late-season cabbage — it is denser and juicier.
The fermentation process likes stability — keep the temperature between 18-22°C.
To keep the cabbage crisp, pierce it with a wooden stick every day for the first three days.
Tips on ingredients
Carrots should not exceed 10% of the total weight of the cabbage.
Be sure to choose rock salt without iodine: 20-25 g per 1 kg of cabbage.
Make sure the cabbage has released enough juice to cover the vegetables.
Small culinary nuances
Avoid metal utensils, use only glass, wood or enamel.
If a white coating appears, this is normal, remove it regularly.
The perfect cabbage has a pleasant sour taste and a crunchy texture.
Ingredients
White Cabbage
3000 g
Washed Carrots
300 g
Sto Pudiv Stone Salt 400g
60 g
Khutorok White Crystalline Sugar 800g
15 g
Prypravka Laurel Leaves
3 pcs
Liubystok Hell's Black Peppercorns 20g
10 pcs
Preparation steps
01
Prepare the vegetables — remove the outer leaves from the cabbage, cut it into 4 pieces, and remove the core. Chop into thin strips. Peel the carrots and grate them using a coarse grater. ⏱ 20 min. Guideline: the cabbage strips should be uniform, 2-3 mm thick.
02
Mixing and rubbing — in a large bowl, mix the cabbage with the carrots, sprinkle with salt and sugar. Rub vigorously with your hands for 10 minutes to release the juice from the cabbage. Add bay leaves and pepper. ⏱ 15 min. Guideline: liquid has appeared at the bottom of the bowl, and the cabbage has softened.
03
Placing in a container — tightly pack the cabbage into a clean glass jar or enamel pot, pressing down with your fist. The liquid should cover the cabbage. Cover with gauze and place a plate with a weight on top. ⏱ 10 min. Guideline: the cabbage is completely covered with its own juice.
04
Fermentation — leave at room temperature for 3-7 days. Pierce the bottom with a wooden stick every day to release gases. Remove the foam. Taste on the 3rd day. ⏱ 10080 min. Guideline: pleasant sour taste, cabbage is crunchy, active fermentation has stopped.
05
Storage — transfer the finished sauerkraut to clean jars, pour in the brine, and close tightly with lids. Store in the refrigerator or cellar. ⏱ 10 min. Guideline: the cabbage is tightly packed and covered with brine up to the lid.
06
Tip⏱ Before serving, dress the sauerkraut with unrefined sunflower oil and sprinkle with chopped onion — the classic Ukrainian way of serving.
Where to order ingredients
Select the required ingredients in one of the stores
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