• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×

Home » Recipes » Russian

September 13, 2022

Homemade Russian Sauerkraut

Published September 13, 2022 | Julia Frey (Vikalinka)

Jump to Recipe

An easy, tried and true recipe for homemade sauerkraut. The perfect way to turn humble cabbage into something truly special!

This recipe is a base for crisp and flavourful Beet Sauerkraut Salad!

fermented cabbage and carrots in a large glass jar

The world has a lot of amazing, interesting food in it. The diversity of cuisine you can find around the world is nothing short of stunning.

But as much as I love trying all sorts of new and exciting flavours, I will never lose my love for the food I grew up with.

This Russian sauerkraut recipe was one of the first things I made when I got married and finally had a kitchen of my own. I was really nervous making my first batch!

Sauerkraut making was the territory where only all-knowing babushkas went, and I wasn’t sure I could make it as good as they did. It turned out that the recipe was as easy as boiling an egg and the result was just as delicious!

process shot of sauerkraut ingredients

What is Sauerkraut?

I call this recipe Russian sauerkraut for the lack of a better word. Sauerkraut is the word an English speaking audience would be familiar with. However, with the recent rising interest in fermentation a lot more people are experimenting with soured foods. 

Essentially ‘kvashenaya kapusta’ is cabbage and carrots fermented in naturally occurred lactobacillus, the same bacteria found in yogurt and other cultured products.

sauerkraut process images

How to eat it

Sauerkraut is something much of Eastern Europe has enjoyed for centuries. It is eaten cold on it’s own or in a salad or could be added to hot food such as this beef and cabbage soup “shchi”. It is delicious and contains gut-healthy bacteria as well as insane amount of vitamin C.

Sauerkraut can be added to sandwiches, the famous Reuben sandwich comes to mind or alongside meat like sausage. Kielbasa and Sauerkraut is a favourite of my family!

I haven’t made sauerkraut for years but decided to bring it back into our diet in attempts to lead a healthier lifestyle. Even though I did it for the health reasons as soon as I had the first spoonful I remembered just how much I loved the taste!

Once I made it I couldn’t stop making it!! I hope this will be your experience as well!!

beetroot and sauerkraut salad with pickles

More Flavour Options

It’s difficult to describe traditional sauerkraut because there are so many variations. Everyone’s grandma makes it a little differently, and the recipe here is how mine did it.

A favourite way of adding variety to sauerkraut is to add spices. The range of options is huge but some traditional ones are:

  • caraway seeds
  • juniper berries
  • celery root
  • dill seeds

More Eastern European Recipes

  • Beef Stroganoff
  • Siberian Meat Dumplings Pelmeni
  • Borscht
  • Strawberry Cheesecake Vatrushka Buns
  • Lazy Cabbage Rolls
jar of cabbage

Homemade Russian Sauerkraut

Julia Frey of Vikalinka
A nutritious traditional sauerkraut recipe.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 min
Course Appetiser
Cuisine Russian
Servings 20
Calories 32 kcal

Ingredients
  

  • 2.5 lbs/ 1 small head of white cabbage sliced
  • 2 carrots grated
  • 1.5 tbsp. salt
  • 1 tsp sugar

Instructions
 

  • Wash the cabbage and peel carrots. Remove a large outer leaf and set aside. Cut the cabbage in half and then in quarters, remove the core and tough outer ribs with a sharp knife, then slice the cabbage in approximately ¼″ thin slices and grate the carrots.
  • In a large mixing bowl combine the cabbage, carrots, salt and sugar, then start mixing ingredients with your hands while massaging them to soften the cabbage and allow it to release its juices for 2-3 minutes.
  • Pack the cabbage and carrots tightly in a sterelised jar, use a long-handled wooden spoon to pack your cabbage and to release more juice. When your jar is full the liquid should cover the cabbage completely, which will preserve it from harmful bacteria. Cover the surface with a reserved cabbage leaf and weigh it down with a water-filled jar, then cover with a layer of cheesecloth. Leave your sauerkraut out to ferment for approximately 3 days. It might take longer if your house is cold. Each day pierce it with the handle of a wooden spoon to release gas, then cover it back up with a cheesecloth.
  • Refrigerate the sauerkraut after the fermentation process is done.

Notes

This recipe yields a 1.5 litre jar of sauerkraut.

Nutrition

Serving: 20gCalories: 32kcalCarbohydrates: 7gProtein: 2gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 454mgPotassium: 213mgFiber: 3gSugar: 4gVitamin A: 1130IUVitamin C: 42mgCalcium: 48mgIron: 1mg
Keyword Russian sauerkraut
Tried this recipe?Let us know how it was!

More Russian

  • Buckwheat Pancakes
  • Braised Chicken and Mushrooms in Sour Cream Sauce
  • Kefir Pancakes ‘Oladi’
  • Pelmeni Dumpling Soup
636 shares
  • 1

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Spring Asparagus Risotto

    Spring Asparagus Risotto

  • top down view of herby frittata cut into 4 wedges and topped with pomegranate seeds

    Persian Herb Frittata (Kuku Sabzi)

  • a stack of buckwheat pancakes, topped with whipped cream and berries

    Buckwheat Pancakes

Primary Sidebar

Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

More about me →


  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Popular

  • Best Beef Stroganoff (VIDEO)
  • Best Chicken Marsala (Classic Recipe Made Easy)
  • Chicken with Garlic Mushroom Sauce (VIDEO)
  • Pasta Cream Sauce (VIDEO)

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Vikalinka