Russian white cabbage and it’s a bit different from what you can get here in England.
Russian white cabbage is large and juicy so it gives out lots of juice of its own during the pickling (salting) process.
Local cabbage here in Britain is mostly used for slaws, it is small and tight, quite firm and it doesn’t have much juice in it.
Buy the ones that are light in color and not bright green (the light color indicates that it is a "late" in the year cabbage).
900g thinly and long cut raw white cabbage (we used 1 medium heads).
135g grated row carrots
18g sea salt or any natural, not iodised
4.5g sugar
1 tablespoon caraway seeds (optional)
handful of cranberries (optional)
Mix freshly cut cabbage with grated carrots in a large glass or enamelled container (don’t use plastic or metal, don't use aluminum), add evenly salt, sugar and caraway (if you use it) and mix well with hands, squeezing cabbage until juices start to come out.
Now add cranberries if you are using them, mix them in evenly.
Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely.
You want a jar big enough to be filled only about ⅔ full so it has room to expand.
Press the cabbage mix to the bottom of the container tightly, put a plate on top of the cabbage (not the container!).
Top with a small jar of water or whatever else would make a good weight.
The plate should just press the cabbage down as it is being salted.
Also be sure to keep the jar covered at all times with a clean cloth or piece of cheese cloth.
This will allow airflow, but prevent dust or insects from getting into the sauerkraut.
Keep the container with the cabbage mix in a room for the first 3 days.
Every day prickle the cabbage mix down to the bottom of the container with a long wooden sticker (skewer/hand of wooden Spoon).
This will let the gas out which is produced during the fermentation process.
The first day should see your cabbage covered with the juice.
If there is too much juice, do not let it escape the container, just reduce the weight on top.
If there is not enough juice and the cabbage mix is not covered, add some boiled water to cover the cabbage at least for 0,5 cm.
After 3 days move the cabbage into the cold (refrigerator) - keep it with the brine.
You can eat it the next day, it is ready.
The sauerkraut is safe to eat at every stage of the process, so there is no real minimum or maximum fermentation time.
To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands.
Add in your salad ingredients, mix well and serve.
Pickled cabbage usually keeps very well in the refrigerator for 2-3 months or even longer.
Sour red cabbage Russian.- Sour cabbage Russian recipe (pickled or salted cabbage, Sauerkraut)Russian Food:
calculation of 1 kg thinly and long cut raw white cabbage
150 g largely grated row carrots
20 g (1 tablespoon) fine salt (natural, not iodised!). If you use sea salt by spoon add some more (as it takes more room so weighs less)
5 g (1 teaspoons) sugar
1 tablespoon caraway seeds (optional)
handful of cranberries (optional)
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- https://www.instagram.com/p/BMdsRqGACfm/?tagged=katryacabbage
My fermented cabbage (kysla kapusta)
5 kg shredded cabbage ( pay attention to the cabbage quality it has to be juicy and white)
110 gr salt (if you use sea salt you need more - the taste of ready cabbage needs to be a bit saltier than for salad)
1 tsp of dill seeds of caraway
2 middle carrots.
Mix all ingredients in my way or massage with hands until it gets juicy, cover with cabbage leaves, put something heavy on and keep at room temperature for 3 days.
Btw for crisp effect it's possible to add some grated horseradish root
- How To Make Homemade Sauerkraut in a Mason Jar — Cooking Lessons from The Kitchn | The Kitchn:
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- Sour cabbage Russian recipe (pickled or salted cabbage, Sauerkraut)Russian Food:
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