Russian Sauerkraut
Colorful Russian sauerkraut is a blend of many flavors with more ingredients than the basic sauerkraut recipe. It is well worth the extra prep time and ingredients! This is a fermented healing food which it is good for digestion. It is rich in natural probiotics and enzymes. My favorite way of making sauerkraut is to have a “kraut party” and invite a few friends over to chop up the vegetables. We all have Harsch crocks so we make 6-7 times more than just doing a quart here and there. The crock ferments for 6 weeks so the flavors are magnificent.
Russian Sauerkraut
Prep time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
Author: The Nourishing Place
Recipe type: Condiments/Marinades/Sauce/Salads/Sides
Serves: 1 quart
Ingredients
- 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
Instructions
- Shred cabbage in a food processor or finely chop on a cutting board.
- Place cabbage in large bowl and sprinkle salt evenly over the cabbage.
- Massage the cabbage with your hands to help breakdown the fibers and cellular structure of the cabbage.
- Add any additional ingredients and let stand for 2 hours to release juices. Occasionally massage the mixture.
- When cabbage is limp, transfer it to a wide mouth quart mason jar.
- Pack jar, press down with your fist, plunger or wooden spoon until the cabbage is completely submerged by liquid.
- Allow a 1 inch space between top of liquid and lid top.
- 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.
