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
- Mince the cabbage and onion and grate the carrot, beetroot and apple. Place in a large bowl.
- Add salt, pepper, caraway seeds and spices and mix well.
- Massage for several minutes, until the brine comes out of the vegetables (or let stand for fifteen minutes after mixing the salt).
- 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.
- Close the jars while allowing the air to come out.
- 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.