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fermented cabbage - serve with roast potato, kielbasa or sausages
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Traditional Ukrainian Sauerkraut recipe

To make this traditional Ukrainian fermented cabbage recipe, also known as sauerkraut, you need only four ingredients – cabbage, carrots, salt and sugar. No special equipment required! You can use either a large glass jar or a crock for fermenting.
Course: Appetizer, Salad
Cuisine: Ukrainian
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Ingredients

  • 3 lb cabbage 1,360 g
  • ¾ lb. carrots 340 g
  • 3 tbsp. salt
  • 1 ½ tbsp. sugar

Instructions

Prepare the Vegetables:

  • Wash the cabbage and shred it into long, thin strips (about ⅛ to ¼ inch wide or 3 to 6 mm). Place it in a large bowl.
  • Clean, wash and grate the carrots using a large-hole grater and add them to the bowl with the shredded cabbage.
  • Add salt and sugar to the mixture, then mix thoroughly.
  • Massage the cabbage and carrots until they release their juices.

Prepare the Fermenting Vessel:

  • Wash your fermenting vessel thoroughly with hot water and soap. If using a glass jar, sterilize it as well.
  • Pack the cabbage and carrot mixture tightly into the fermenting vessel, pressing down firmly between layers. Top the jar with the remaining in the bowl juices.
  • Cover the jar with a cheesecloth, sprouting lid, or paper towel, then secure it with a screw band or a tie to keep it in place.
  • Place the jar on a large, deep plate to catch any overflowing liquid from the fermenting cabbage.

Fermentation Process:

  • Keep the fermenting vessel on the counter at a steady 65–70°F (18–24°C). Avoid temperature fluctuations.
  • Once per day, use the handle of a thin wooden spoon to pierce the cabbage all the way to the bottom. This releases trapped gases and prevents unwanted pressure buildup.

Checking for Readiness:

  • The sauerkraut will be fully fermented in 3 to 8 days, depending on the cabbage variety. Start tasting it on day 3 to check for doneness, but be careful not to contaminate the ferment while sampling.

Storage:

  • Once fermentation is complete, store the sauerkraut in the refrigerator or another cool, dark place to slow fermentation and preserve its crunch. Ideally, keep it at or below 50°F (10°C). A fridge set to 32–40°F (0–4°C) works best for long-term storage.