Russian Sauerkraut
Author: The Nourishing Place
Prep time: 1 hour
Total time: 1 hour
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
  • 1 medium green cabbage, shredded
  • 2 carrots, shredded
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 1 red peppers, diced or rings
  • 1 yellow pepper, diced or rings
  • 1 bunch fresh dill, chopped
  • 1 bay leaf
  • 2 cloves garlic, sliced
  • 1 long slice or strip horseradish root
  • ½ T. mustard seeds
  • ½ T. juniper berries
  • 1-2 T. sea salt, fine
  1. Shred cabbage in a food processor or finely chop on a cutting board.
  2. Place cabbage in large bowl and sprinkle salt evenly over the cabbage.
  3. Massage the cabbage with your hands to help breakdown the fibers and cellular structure of the cabbage.
  4. Add any additional ingredients and let stand for 2 hours to release juices. Occasionally massage the mixture.
  5. When cabbage is limp, transfer it to a wide mouth quart mason jar.
  6. Pack jar, press down with your fist, plunger or wooden spoon until the cabbage is completely submerged by liquid.
  7. Allow a 1 inch space between top of liquid and lid top.
  8. Cover loosely and allow to sit at room temperature, undisturbed for at least 3-5 days. Transfer to refrigerator. The longer it sits in the refrigerator, the more flavorful it becomes.
Recipe by The Nourishing Place at