Russian Sauerkraut Recipe: Crunchy Fermented Cabbage

Let me show you how to make Russian sauerkraut.

Of course, you need a cabbage for it. This cabbage is fermented and not pickled, so it doesn't contain any vinegar, and it's very healthy for your gut system.

Not as sour as you can buy it at American grocery store.

All my cabbage will go in a big bowl. Shred one carrot.

Add into our cabbage. Mix it all together, but please, do not massage it or squish it, because you wanna your sauerkraut crunchy in the end, right?

You need a glass jar, minus 67 ounces, and let's transfer our cabbage in it.

And don't push it in a jar too hard, because again, we wanna our cabbage staying crunchy and not being mushy, you know?

In another bowl, you need to add four cups of water.

I will add tiny bit more. Two tablespoons of salt and one tablespoon of sugar.

And let's mix it all together. Let's put our liquid in a cabbage.

I will put my jar in some kind of bowl or plate, and now we need to let it sit on a table for 24 hours, but make sure it's not super hot room.

Okay, it's been 24 hours. Now I will need some kind of wooden stick.

You can use chopsticks from sushi. And we need to stick it in a jar in a couple of places to get the air out.

And let's leave it on the table for 24 more hours.

Okay, we are back to our cabbage. It's been 48 hours since we started to make it.

Now we need to repeat the same step as we did yesterday.

It's to help to get rid of the air in it.

And let it sit for 24 more hours. It's been three days for our cabbage.

Do you see how high it got? That's why I told you to put a plate under that the water will not leak all over your table.

Let's get the air out.

Now let's try and see if it's ready. It's about to be ready, but I will leave for one more day on a table because I still taste fresh cabbage, and it shouldn't be in it.

It's day four for our cabbage. Now let's check it out.

Again, let's stab it. My spoon or fork, and let's do a taste test.

Cheers.

Listen how crunchy it is.

Yeah, it's ready. Now you can keep it in a fridge for few months, and it will get even better in a week.