Eastern European Sauerkraut Recipe

Sauerkraut is traditionally prepared in Eastern European countries to get through long, cold winters. Here is an easy recipe to make your own Eastern European sauerkraut!

Sauerkraut is often served cold, as a side dish, but it goes very well into stir-fries and soups.

Although cabbage can be fermented with only salt, many families like to add a sweet touch (apple, carrot, beetroot or even cranberry), to give some colour and flavour. Find your favourite combination!

  • Level of difficulty: easy
  • Fermentation type: lactic
  • Preparation time: 30 minutes
  • Fermentation time: about 5 days
Recette de choucroute d’Europe de l’Est

Eastern European Sauerkraut Recipe

Sauerkraut is traditionally prepared in Eastern European countries to get through long, cold winters. Here is an easy recipe to make your own Eastern European sauerkraut!
Pas d'avis
Preparation Time 30 mins
Fermentation Time 5 d
Course Side Dish

Ingredients
  

  • 1 medium green cabbage (about 2.2lb)
  • 3 carrots (about 10oz)
  • 1 yellow or red onion (about 3.5oz)
  • 1 beet (about 10oz)
  • 1 green apple
  • 1 teaspoon caraway seeds
  • 1 teaspoon black pepper powder
  • 2 tablespoons salt (2% of the total weight of the vegetables)
  • Spices (to taste)

Steps
 

  • Mince the cabbage and onion and grate the carrot, beetroot and apple. Place in a large bowl.
  • Add salt, pepper, caraway seeds and spices and mix well.
  • Massage for several minutes, until the brine comes out of the vegetables (or let stand for fifteen minutes after mixing the salt).
  • Compress everything in your jar. Cover with a fermentation weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
  • Close the lids while allowing the air to come out (you can also use an airlock).
  • Ferment it for three to six weeks, to taste. After the first opening, store in the refrigerator.
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Can be stored 1 year in the refrigerator.

Enjoy this Eastern European sauerkraut as a cold salad, in sandwiches or anywhere you want. Try it in soups, or as stuffing for pierogi or any dumplings.

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