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Eastern European Sauerkraut

Sauerkraut is traditionally prepared in Eastern European countries to get through long, cold winters.

This sauerkraut is often served cold, as a side dish, but it goes very well into stir-fries and soups. Although cabbage can be fermented with only salt, many families like to add a sweet touch (apple, carrot, beetroot and even cranberry), to give some color and flavor.

It's up to you to find your favorite combination!

  • Level of difficulty: easy
  • Fermentation type: lactic
  • Preparation time: 30 minutes
  • Fermentation time: about 5 days



  • 1 medium green cabbage (about 1 kg / 2.2 lb)
  • 3 carrots (about 300 g / 10 oz)
  • 1 yellow or red onion (about 100 g / 3.5 oz)
  • 1 beet (about 300 g / 10 oz)
  • 1 green apple
  • 1 C. caraway seeds
  • 1 C. black pepper powder
  • 2 tbsp. salt (2% of the total weight of the vegetables)
  • Spices, to taste



  1. Mince the cabbage and onion and grate the carrot, beetroot and apple. Place in a large bowl.
  2. Add salt, pepper, caraway seeds and spices and mix well.
  3. Massage for several minutes, until the brine comes out of the vegetables (or let stand for fifteen minutes after mixing the salt).
  4. Compress everything in fermentation jars. Cover with a weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
  5. Close the jars while allowing the air to come out.
  6. Ferment it for three to six weeks, to taste. After the first opening, store in the refrigerator.

Can be stored 1 year in the refrigerator.

To be enjoyed as a cold salad, in sandwiches or on any occasion that can be found. Delicious in a soup, it is also amazing in garniture for pierogi or any dumpling.

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