Sauerkraut Russian Style in The Jar! Капуста, квашеная в банке!

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides trace minerals, enhancing flavor.

carrots

🥗Healthier: parsnips

💰Cheaper: rutabaga

Parsnips add sweetness and nutrition, while rutabaga is cost-effective.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried herbs

Thyme provides a similar aromatic quality at a lower cost.

Slice the cabbage using a special tool or knife, leaving it looking like spaghetti.

Use a julienne slicer for the carrots to keep them uniform.

Mix the cabbage and carrots without squishing them.

Add Barberry to the mixture (optional).

Pack the cabbage mixture into a 2.5 L jar, ensuring it fits.

Season the cabbage with 3 tablespoons of coarse salt and 2 tablespoons of sugar.

Pour cold filtered water over the cabbage, using a chopstick to ensure the water reaches the bottom of the jar.

Continue adding water until the cabbage is fully submerged.

Place the jar on a plate or in a bowl and cover it lightly with a lid.

Check the cabbage the next day for bubbles indicating fermentation has started.

On day three, check for liquid at the bottom and taste the cabbage to see if it's ready.

Once ready, refrigerate the cabbage overnight to stop the fermentation process.

Serve the sauerkraut on a plate, topped with anise seeds and a drizzle of unfiltered sunflower oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary