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Бабушкин рецепт Квашеной капусты.

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Originating in Eastern Europe, Квашеная капуста (fermented cabbage) is a staple in Belarusian cuisine, traditionally prepared during the harvest season. This dish not only preserves cabbage but also enhances its nutritional value through fermentation, making it a beloved accompaniment to hearty meals. Today, variations exist globally, with many cultures embracing their own methods of fermentation, reflecting local tastes and traditions.

Ingredients

  • cabbage
  • carrots
  • salt
  • water
  • bay leaves
  • black peppercorns
  • caraway seeds
  • juniper berries

Instructions

  1. 1Shred the cabbage finely and place it in a large bowl.
  2. 2Grate the carrots and add them to the cabbage.
  3. 3Sprinkle salt over the cabbage and carrots, then mix thoroughly to combine.
  4. 4Massage the mixture for several minutes until the cabbage begins to release its juices.
  5. 5Transfer the mixture to a clean fermentation jar, packing it tightly.
  6. 6Add bay leaves, black peppercorns, caraway seeds, and juniper berries to the jar.
  7. 7Pour enough water over the mixture to cover it completely.
  8. 8Seal the jar loosely to allow gases to escape during fermentation.
  9. 9Let the jar sit at room temperature for 1-4 weeks, checking periodically for taste.
  10. 10Once fermented to your liking, transfer the jar to the refrigerator to slow fermentation.

Ingredient Alternatives

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 can enhance flavor while being a more natural option.

Techniques

fermenting

Equipment

large bowlfermentation jargraterknife
🌶️🌶️🌶️Low

Also Known As

Fermented CabbageSauerkraut

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