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Quick Sauerkraut Russian-Style Recipe

Recipe by: Travinka

"This is how quick sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds are added for additional flavor."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook
Ready In5 d 20 m

1Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
2Stir 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.
3Cover 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.
4Pour 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.
5Cover 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.
6Transfer vegetables and liquid to jars, seal, and refrigerate between uses.