# Russian Sauerkraut Recipe: Crunchy Fermented Cabbage - Original post: https://www.twitter.com/i/status/2120193516475482512 - Source account: [@RussianRoad\_](https://x.com/RussianRoad_) - Source language: English - Duration: 2:16 - Published: 2026-11-11 - Canonical URL: https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage ## Transcript [0:00](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage) Let me show you how to make Russian sauerkraut. [0:03](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=3) 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. [0:11](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=11) Not as sour as you can buy it at American grocery store. [0:15](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=15) All my cabbage will go in a big bowl. Shred one carrot. [0:19](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=19) 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? [0:27](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=27) You need a glass jar, minus 67 ounces, and let's transfer our cabbage in it. [0:33](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=33) And don't push it in a jar too hard, because again, we wanna our cabbage staying crunchy and not being mushy, you know? [0:40](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=40) In another bowl, you need to add four cups of water. [0:43](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=43) I will add tiny bit more. Two tablespoons of salt and one tablespoon of sugar. [0:48](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=48) And let's mix it all together. Let's put our liquid in a cabbage. [0:52](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=52) 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. [1:01](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=61) Okay, it's been 24 hours. Now I will need some kind of wooden stick. [1:06](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=66) 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. [1:13](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=73) And let's leave it on the table for 24 more hours. [1:17](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=77) Okay, we are back to our cabbage. It's been 48 hours since we started to make it. [1:21](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=81) Now we need to repeat the same step as we did yesterday. [1:25](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=85) It's to help to get rid of the air in it. [1:28](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=88) And let it sit for 24 more hours. It's been three days for our cabbage. [1:33](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=93) 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. [1:40](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=100) Let's get the air out. [1:43](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=103) 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. [1:53](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=113) It's day four for our cabbage. Now let's check it out. [1:57](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=117) Again, let's stab it. My spoon or fork, and let's do a taste test. [2:02](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=122) Cheers. [2:05](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=125) Listen how crunchy it is. [2:10](https://www.translate.mom/transcript/va6T241BsHaa/en/russian-sauerkraut-recipe-crunchy-fermented-cabbage?t=130) Yeah, it's ready. Now you can keep it in a fridge for few months, and it will get even better in a week.