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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Russia - Sauerkraut Recipe

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This recipe for Russia - Sauerkraut is from San Diego Diplomacy Council Around The World 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!
Category:
Category:
Ingredients:  
Ingredients:  
4˝ lbs/2 kg of white cabbage
2 carrots
2 bay leaves
4 black peppercorns
6Ľoz/1.5 litres of water
2 Tbsp salt, (not iodinated)
1 Tbsp sugar
1 gallon/3 litre jar
Directions:
Directions:
Prepare the brine: Mix water with salt, sugar, peppercorns and bay leaves. Heat on stove until water boils, then remove from heat to cool and set aside. Shred the cabbage and grate carrots. Mix together. In your 1 gallon/3 liter jar, pour 4 cups/1 liter of the brine into the jar. Tightly pack the cabbage unto the jar all the way to the top. Add more brine if needed to cover the cabbage. To ferment: Cover the jar with a lid with a hole or folded sterile gauze. Put the jar on a plate as the brine overflows during fermentation. Leave jar in a warm place for 3 days. Everyday, pierce the cabbage with a wooden stick to let out the gas. When sauerkraut is ready, close the lid tightly and put in the refrigerator.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes prep, 3 days to complete fermentaion
Personal Notes:
Personal Notes:
(Zamir visited San Diego in May, 2017 with the Professional Fellows Program via the U.S. State Department.) "Here is how my mom made sauerkraut for many years. TOP SECRET!"

 

 

 

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