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Posted by on Aug 5, 2016 in | 0 comments

Russian Sauerkraut

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

Russian Sauerkraut
 
Prep time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
Author:
Recipe type: Condiments/Marinades/Sauce/Salads/Sides
Serves: 1 quart
Ingredients
  • 1 medium green cabbage, shredded
  • 2 carrots, shredded
  • 2 celery stalks, sliced
  • 1 small onion, sliced
  • 1 red peppers
  • 1 yellow pepper
  • 1 bunch fresh dill, chopped
  • 1 bay leaf
  • 2 cloves garlic, sliced
  • 1 slice or strip horseradish root
  • ½ T. mustard seeds
  • ½ T. juniper berries
  • 1-2 T. sea salt, fine
Instructions
  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.

 

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