Russian Sauerkraut

Step 1/6

• ¼ kg white juicy cabbage

Cut the cabbage in thin stripes. Don't use too big and thick ones, because they are not tasty.

Step 2/6

• ⅜ carrots

Peel and cut the carrots into strips.

Step 3/6

• ¼ tbsp salt
• ¼ tbsp cumin seed

• Big bowl

Mix together all the ingredients and spices (cumin is optional, you can also experiment with ginger, bay leaf, black pepper, etc.). Crumple and rub it with your hands (you can use gloves to protect your hands) for several minutes to let the juice go out for fermentation.

Step 4/6

Take a sterilized jar and put the cabbage inside. Push the cabbage from above and add some more - it should sit tightly and the juice should cover the top of the cabbage (after a while). If there is too little juice just add some water.

Step 5/6

Leave the cabbage in room temperature (about +20C) for 3 days. Every day pierce the cabbage with a stick to let gas out (tiny bubbles running to the top). It may have not good smell (due to the gas), but when the fermentation is over it should smell tasty. After that you can keep it in a fridge for several weeks or longer.

Step 6/6

Use it for vinaigrette, salad with cranberries, onion, green onion and oil (it is popular in Russia with potatoes). Also it is perfect for national Russian cabbage soup "Shchi". As for the garnish these sauerkraut can be stewed too. Enjoy!

Enjoy your meal!