I may be a little too choosy about food in general, but this is one of those recipes that you really like or really dislikes. Making it right makes all the difference. I never liked any kind of store bought or other versions of sauerkraut compared to this recipe which turns out scrumptious.
I’ve been making this recipe for as long as I remember. Growing up, I remember my grandmother making many batches of this sauerkraut at once and packed it into a wooden barrel. It’s one of the stockpiled food items stored in advance to last throughout the winter and spring.
I make sauerkraut salad that goes perfectly with any potato dish. I love making Kapustnyak borscht with it as well. Also, I like to add some of the sauerkraut to fresh cabbage when I’m making braised cabbage for that particular sauerkraut taste it adds.
It requires only three ingredients and so simple to make. Then all you need is to patiently wait for about a week for time to create this delicious homemade sauerkraut for you.
Ingredients you will need:
2 heads – medium sized cabbage
2 large – carrots
¼ cup – salt
Instructions:
Peel off first two leaves of the cabbage. Peel the carrot with potato or vegetable peeler. Wash the vegetables. Cut the cabbage head in half. Shred the cabbage on a shredder or with a knife, and place it into a large bowl. Shred carrots, and place it into a bowl with a shredded cabbage. Add salt.
Toss the cabbage mixture well and then squeeze the vegetables together until the cabbage becomes limp and releases its juice. Transfer the sauerkraut into a bowl that has lid that closes tightly or you can use this. Let the sauerkraut sit on the countertop for about 24 hours. Then place it into the fridge for 3-4 days.
Remove from the fridge, pack sauerkraut into jars, close tightly with lids and store it refrigerated for a couple of months. The sauerkraut is ready for consumption after 1 week.
I like to make salad or sauerkraut borshch (kapustnyak) out of it ( I will be sharing those recipes later on).
Enjoy!
- Ingredients you will need:
- 2 heads – medium size cabbage
- 2 large – carrots
- ¼ cup – salt
- Peel off first two leaves of the cabbage. Peel the carrot with potato or vegetable peeler. Wash the vegetables. Cut the cabbage head in half. Shred the cabbage on a shredder or with knife, and place it into a large bowl. Shred carrots, and place it into a bowl with a shredded cabbage. Add salt. Toss the cabbage mixture well and then squeeze the vegetables together until the cabbage becomes limp and releases its juice. Transfer the sauerkraut into a bowl that has lid that closes tightly or you can use this. Let the sauerkraut sit on the counter top for about 24 hours. Than place it into the fridge for 3-4 days.
- Remove from the fridge, pack sauerkraut into jars, close tightly with lids and store it refrigerated for couple of month. The sauerkraut is ready for consumption after 1 week.
- I like to make salad or sauerkraut borshch (kapusnyak) out of it. Enjoy!
If you make this recipe please share the picture with me on facebook, instagram or pinterest. Tag it with #valyastasteofhome, I would love to see your creation. 🙂
Kitchen items I used in making this recipe:
(if you need any of these items, simply press on the picture to order)
English
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
Dutch
Esperanto
Estonian
Filipino
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hausa
Hawaiian
Hebrew
Hindi
Hmong
Hungarian
Icelandic
Igbo
Indonesian
Irish
Italian
Japanese
Javanese
Kannada
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latin
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Malayalam
Maltese
Maori
Marathi
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese
Punjabi
Romanian
Russian
Samoan
Scottish Gaelic
Serbian
Sesotho
Shona
Sindhi
Sinhala
Slovak
Slovenian
Somali
Spanish
Sudanese
Swahili
Swedish
Tajik
Tamil
Telugu
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
Welsh
Xhosa
Yiddish
Yoruba
Zulu
My MIL adds vinegar to her kraut, is there a reason you don’t? Also, I thought fermented foods are supposed to breathe while standing out at room temperature, what happens to yours when you close it with a lid? I assume not much since you only leave it out for a day. And what do you mean by one day: 12 or 24 hours? Is one day enough for the bacteria to form? Sorry for asking so many questions, I have never made it myself, only watched other people make it. I definitely want to try your recipe though, thank you for sharing!
Hi Marina. I’ve never herd of anyone putting vinegar into the sauerkraut. That would be interesting to test it. One day = 24 hrs. You don’t have to close the lid tight, but that speeds up the fermenting process. I hope this helps. If you make it I would love to hear your feedback. Thanks for your comment. 🙂
My Ukrainian father in law would never add vinegar to pickles or sauerkraut; he said that’s for business to speed the fermentation process. What I know is that lacto fermentation occurs w the juices from the vegetables.
Hmmm… another new experiment for me, eh?! Thank you for sharing. Just pinned this.
You are very welcome and thank you for pinning 🙂
” squeeze the vegetables together until the cabbage becomes limp and releases its juice.”
Sorry for what is likely a really dumb question but, I’ve never done this before so I have to ask. Is the juice discarded after it has been released?
No. Do not discard the juice. The sauerkraut needs to be in it’s own juice entire time, it preserves better with out going bad quick. I only squeeze some juice out of the amount I will be using, the rest of the sauerkraut remains stored in it’s own juice. I have this clarifies more. And don’t feel bad about asking questions, any questions is great and others may have the same one. Thank you kindly for stopping by and commenting 🙂
This has to be one of the simplest and easiest recipes to follow on sauerkraut I’ve seen so far! What makes this Ukrainian? I can’t wait to try this at home! Thanks for your recipe and your pictures!
Hello dear! Good question! Here is a little history why this sauerkraut called “Ukrainian”. This is my grandmas recipe who lived all of her life in Ukraine. Having watched and helped my mom make this homemade Sauerkraut, I learned how to make it as well. Since this recipe originated in Ukraine and came to the US with my parents, it earned and maintained the name “Ukrainian”. Let me how you like it if you ever make it. Thank you for stopping by 🙂
This recipe is so delicious!!! My first time trying and it was so successful and 100 times better than store bought. Definitely a keeper. Thanks Valya for another great recipe ?
I’m so glad to hear that you like the recipe. I totally agree, everything home made is best. I appreciate you sharing your experience with me. Thank you for making my recipes and sharing them with your loved ones. ?
Hi was wondering after the waiting period if it is safe to can it for shelf stablity.
No it’s not safe. It will start spoiling in room temperature sitting on the shelf. It has to be stored in the fridge. I hope this helps.
Hi Valya!
I have a question about the salt you used to make your sauerkraut. The image of the salt on the above page shows Morton Brand Iodized salt. Do you get a good ferment using this salt? I thought Sea salt or Pickling/Canning salt without iodine or weird ingredients to keep salt flowing in humid weather, was what was supposed to be used. All the recipes I have strictly say not to use iodized table salt.. Your recipe is the same one my Babushka passed down to me. It’s the perfect recipe! This reminds me it’s time to get my water crock out again.. Or perhaps it’s time to ferment some cauliflower made pink with beets! I’m contemplating fermenting some Brussel sprouts.. What do you think?
Also, I’m looking for your recipe for sauerkraut borsch (kapustnyak). Is it similar to Schi? My Babushka (from the area where the Ukraine is now) used to make a soup she called Solyanka, but she used sauerkraut, cabbage and pork or beef ribs as the meat for this soup… I’m trying to find a similar recipe for this, as I fear it may have gone to her grave with her….
Hi Natasha. I actually prefer using sea salt or Kosher salt to make sauerkraut. I didn’t have any on hand at that time. Also, if you’re planning to use up sauerkraut quickly then table salt is ok and iodized in it will not do any harm. Yes, it calls kapustnyak. I do not have it on my blog. I will put it on my to post list. You can add any kind of meat to this kapustnyak borshch. Schi soup is made out of fresh cabbage and grated carrots, sliced pepper, and tomatoes. But when sauerkraut is used it’s called “Sour Schi”
I just returned from my first visit to Ukraine and am really excited to try a lot of the dishes I had! I did notice the sauerkraut did not have vinegar and I loved it…..had it at every meal! I was very happy to find your recipe and have just made it in Idaho! Thank you and I’ll be looking forward to trying more of your recipes!
Hi Kim! Welcome to my website!!! You can add vinegar if you’d like. I prefer plain version of it. What part of Idaho?
Did u make it and how much vinegar did U add to this recipe
I do not add vinegar to the recipe.
So with this recipe, do you need to add a weight on top of the cabbage?thanks for your response
Yes. I just place a flat large plate with a rock on top.
Once done, how long can it stay in the fridge before it goes bad? I am a One person household.
Can u email me the answer.
It can be stored in the fridge up to a month.
Thank U
You are more than welcome! 🙂
Would this sauerkraut have the benefits derived from fermentation? Like kimchi or kombucha?
Similar. Each has it’s own benefits.
Thank you.
You are more than welcome!
What kind of salt? Regular table salt or kosher salt? There’s a big difference in measurement.
I used regular iodized salt.