Russia - Sauerkraut Recipe
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Zamir and friends prepare a Russian feast for San Diego hosts.
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Contributor: |
Contributor: Zamir Shukhov, Moscow, Russia
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Category: |
Category: |
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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
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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. |
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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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