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Homemade Sauerkraut Recipe (Kvashenaya Kapusta) Recipe

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  • Author: Mariam
  • Prep Time: 30 minutes
  • Cook Time: N/A
  • Total Time: 14 days (including fermentation)
  • Yield: 8.8 cups
  • Category: Fermenting
  • Method: No-Cook
  • Cuisine: Eastern European
  • Diet: Vegetarian

Description

This homemade sauerkraut recipe (Kvashenaya Kapusta) is a traditional fermented cabbage dish that combines crisp cabbage, grated carrots, and a touch of sweetness from apples and sugar. Naturally fermented with sea salt and enhanced with sunflower oil and dried fruits, it offers a tangy, flavorful accompaniment perfect for many meals. The recipe preserves the beneficial probiotics of fermentation without any cooking involved.

Ingredients

Scale

Vegetables

  • 2 medium/large cabbages (2 1/2 kg or about 5 1/2 lbs)
  • 2-3 medium carrots (grated)
  • 1/2 small purple onion (finely diced)

Fruits & Flavorings

  • 1/2 small purple onion (finely diced)
  • 1/2 apple (any kind; gala used, diced)
  • 2 tbsp white grapes or dried cranberries
  • 1 tbsp sugar
  • 1/2 tsp sugar

Oils & Seasonings

  • 2 tbsp fine sea salt
  • 2 tbsp sunflower oil (preferred for more flavor, or olive oil)
  • 1-2 tbsp extra light olive oil (not extra virgin)

Instructions

  1. Prepare the Vegetables: Wash and remove the outer leaves of the cabbages. Core and finely shred the cabbage. Peel and grate the carrots. Finely dice the small purple onion and dice the apple.
  2. Combine Vegetables and Salt: In a large mixing bowl, mix the shredded cabbage, grated carrots, half of the diced onion, and the sea salt. Massage and squeeze the mixture firmly with your hands to release the cabbage’s natural juices. Continue until there is ample liquid for fermenting the vegetables.
  3. Add Sweeteners and Fruits: Stir in the sugar, the remaining diced onion, diced apple, and white grapes or dried cranberries. Mix well to distribute all ingredients evenly.
  4. Add Oils: Pour in the sunflower oil and extra light olive oil. Mix everything thoroughly to integrate the oils which add flavor and help the fermentation process.
  5. Pack the Mixture: Transfer the mixture into a clean fermentation crock or large glass jar. Press down firmly using a wooden spoon or fermentation tamper to eliminate air pockets and ensure the vegetables are submerged in the released liquid. Leave about 2-3 inches of headspace at the top.
  6. Weight Down and Cover: Place a fermentation weight or a small clean plate on top to keep the vegetables submerged beneath the brine. Cover the jar with a clean cloth or fermentation lid to allow gases to escape but prevent dust or insects from entering.
  7. Ferment: Leave the jar at room temperature away from direct sunlight for about 1 to 2 weeks. Check daily to ensure vegetables remain submerged, press down if needed, and skim off any mold or foam.
  8. Store and Serve: Once the sauerkraut has reached the desired sourness and texture, transfer it to the refrigerator to slow fermentation. It can be served immediately or aged further depending on preference. Enjoy as a tangy condiment or side dish.

Notes

  • Ensure the cabbage is fully submerged in its brine to prevent spoilage.
  • Use non-iodized sea salt to promote proper fermentation.
  • If mold appears on the surface, carefully remove it. The sauerkraut beneath is usually safe to eat.
  • Fermentation times can vary depending on ambient temperature; warmer rooms speed up fermentation.
  • Store refrigerated sauerkraut for up to several months.

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Find it online: https://quickcookingmagic.com/homemade-sauerkraut-recipe-kvashenaya-kapusta-recipe/