Sauerkraut russian style –Are you ready to elevate your culinary skills with a delightful homemade treat? Today, we’re diving into the art of making quick sauerkraut, a traditional Russian-style dish that’s bursting with flavor and benefits. It’s not just a side dish; it’s also a fantastic way to incorporate probiotics into your diet, promoting gut health while tantalizing your taste buds. Let’s get started!
Quick Sauerkraut – Russian Style
This quick sauerkraut recipe is surprisingly easy to make and requires just a handful of ingredients. Plus, the best part is that you can enjoy it in just a few days after it’s made. Ready to learn how? Here’s what you’ll need:
Ingredients:
- 1 medium head of green cabbage
- 1 tablespoon of sea salt
- 1 teaspoon of caraway seeds (optional)
Instructions:
- Start by removing the outer leaves of the cabbage. Cut the cabbage into quarters, remove the core, and slice it finely.
- In a large mixing bowl, combine the sliced cabbage with the sea salt. Use your hands to massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.
- If you’re using caraway seeds, mix them in at this stage. The seeds add a lovely flavor that complements the tanginess of the sauerkraut.
- Pack the cabbage mixture tightly into a clean jar or fermenting crock, pressing down firmly with your hands to eliminate air pockets. Pour any liquid that has been released by the cabbage into the jar. Make sure the cabbage is submerged under the liquid.
- Cover the jar loosely with a cloth or a lid to allow air to escape while preventing dust from getting in. Place the jar in a cool, dark place—ideally between 60-70°F (15-21°C).
- Let it ferment for about 3-7 days. Begin tasting it around day three until it reaches your desired tanginess. Once it’s perfect, store it in the fridge to slow down the fermentation process.
Enjoy your homemade quick sauerkraut as a zesty addition to sandwiches, salads, or as a vibrant side dish to your favorite meals. Bon appétit!