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Sauerkraut Russian-Style Recipe

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This recipe for Sauerkraut Russian-Style, by , is from The Hubler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Odle

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds shredded cabbage

2 carrots, grated

2 tablespoons kosher salt

1 (1 liter) bottle spring water

Directions:
Directions:
Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.

Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged.

Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.


Cover container with a clean kitchen towel.

Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.


Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container.

Cover container, again assuring the vegetables are submerged in liquid.

Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.

Transfer vegetables and liquid to jars, seal, and refrigerate between uses.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This sauerkraut only takes 5 days to make.

 

 

 

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