Homemade Sauerkraut
This is the recipe my grandmother and mother used to make. I practically took it from the Russian internet, because that's where the idea actually comes from. Russians use the sauerkraut in soups, winter salads and pies. Usually, in winter, first we eat this sour cabbage and then the rest of the pickled vegetables.
If you follow all the instructions below, the sauerkraut will have the right amount of sourness, without being bitter or too soft. I'd just like to emphasize that only the fermented cabbage contains the most important vitamins. Unfortunately, cabbage pickled in vinegar does not - only by fermentation can you get the best of it. I recommend it especially for fasting. It's indispensable during the periods of Lent in Russia and very, very popular for its taste and healing properties.
Shred the cabbage as finely as you like. I used this grater bought from the market for part of it and for the rest, the food processor. Unfortunately, it chopped it too thinly, but I didn't have much time and I thought this wouldn't change the taste - just the look.
Peel and wash the carrots. Grate on a medium grater and add to the cabbage. Season with salt. Squeeze with your hands and rub well until it releases plenty of juice.
If you sink a rolling pin in the cabbage bowl, you can see the juice, it should be about this much, don't feel sorry for it :) And I mustn't forget to tell you about the salt. After you toss it well, taste the cabbage, it should be as salty as a normal salad, maybe a bit more - not too much, though.
Then comes the important and strategic part of making the perfect cabbage. Press it well with a flat plate or a round cutting board and place a weight on it (a jar filled with water or juice, like I did). Place the rolling pin standing on one side to reach the bottom of the pan. It's very important, as this allows the gas formed during the fermentation to come out and the cabbage won't be bitter.
Leave at room temperature and you'll notice that in 1-2 days it starts to ferment. Foam is produced, air bubbles come out and the cabbage rises to the top. Slightly move around the rolling pin periodically so that the air is better released.
Every day during the fermentation process (about 3-5 days, depending on the temperature in the room), lift the weight and mix the cabbage with the rolling pin. Then press again and set up the cool installation for releasing the gas.
You'll notice after 3-5 days that the cabbage has stopped fermenting, it "calms down", it clears up. This is an indicator that it's ready to be transferred to jars. Of course, taste it to see if it's sour enough. If not, leave it for one more day.
Wash, drain the jars well and fill. It's important to press the cabbage well in the jar, it shouldn't float in the juice. Take a handful of cabbage from the pan, squeeze well with your hands and place in the jar. Fill up the jar, then pour some juice to cover it and 1-2 tablespoons of oil to prevent other odors and to keep better.
From 10 kg of cabbage I had 9.5 liters of sauerkraut pressed into jars. Store in a cold place, preferably in the refrigerator or a cold balcony / pantry.
It can be eaten right after you put it in jars, it's already pickled. As I said, it's perfect as a salad next to meat, potatoes, beans, buckwheat etc. Equally, it's good for soups, cabbage pies (cooked with a little onion) and cabbage dumplings, which are the best, especially during Lent.
Enjoy!
