Homemade Sauerkraut – Fast and Easy Recipe

Unlike traditional sauerkraut that takes several weeks to prepare this fast homemade sauerkraut is ready in just 3 or 4 days and has all the benefits of fermented foods. It is more crunchy, juicy, and colorful than the traditional version. We are not sure where this recipe originates from, we got it from Russia where it is very popular.

You will need:

  • 1 head of white cabbage (2.5-3 kg)
  • 2 average size carrots
  • 1 liter of pure water (cold)
  • Salt – 2 table spoons
  • Sugar – 3 table spoons
  • 3 liter glass jar
  • Sauerkraut preparation instructions:

    1. Shred the cabbage finely (long & thin pieces)

    2. Grate the carrots (average size grater, long pieces)

    3. Mix cabbage and carrots together in a big bowl with your hands. Squeeze hard, rub pieces together.

    4. Put the cabbage/carrot mix in the 3 liter glass jar (washed well with hot water in advance). Push the mix in with a spoon or hands trying to put as much as you can in the jar.

    5. Dissolve sugar and salt in 1 liter of water. If it does not dissolve well then the water can be heated a bit, but it should be cooled before adding to the jar.

    6. Slowly pour water in the jar – it will take some time for water to filter through since the cabbage is packed tightly.

    7. Put the jar into a bowl or deep plate and leave in a warmer area in the room (for example somewhere close to the stove or in a place where it is sunny part of the day). Leave the jar open or cover with a cheese cloth.

    Your sauerkraut will be ready in 3-4 days:

    • Approximately a day after preparation the fermentation will start – bubbles of air will appear in the cabbage and they will be pushing the liquid out (it will go into a bowl underneath the jar).

    • During the fermentation process poke the cabbage with something long a sharp (knife, wooden stick, etc.) – try to reach deep. Press the cabbage lightly back to the jar and return the liquid back to the jar couple of times a day.

    • In about 3-4 days the process will stop – there will be no more bubbles and liquid will stop coming out. That means sauerkraut is ready.

    Sauerkraut should be stored in the fridge in a closed container.

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