Traditional Ukrainian Sauerkraut (Kiselo Zele)
Традиционно ястие · Ukrainian
A classic, deeply fermented sauerkraut made with whole cabbages, salt, and time. This traditional method yields a tangy, crisp, and probiotic-rich staple.
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Съставки
- Green Cabbage5 kg
- Salt100 g
- Caraway Seeds (optional)2 tbsp
Стъпки
- 1
Remove outer leaves from cabbages and set aside. Core the cabbages.
- 2
Shred the cabbages finely using a sharp knife or a mandoline.
- 3
In a large non-reactive container, layer shredded cabbage with salt (and caraway seeds, if using).
- 4
Massage and pound the cabbage mixture vigorously with your hands to release juices. Continue until a significant amount of brine is formed.
- 5
Pack the mixture tightly into a large fermentation crock or glass jars, pressing down firmly to remove air pockets. The brine should cover the cabbage.
- 6
Cover the crock or jars with the reserved outer cabbage leaves, then place a weight on top to keep the cabbage submerged.
- 7
Ferment at room temperature (18-22°C or 65-72°F) for 3-6 weeks. Skim off any scum that forms on the surface daily for the first week.
- 8
Once fermented to your desired tanginess, transfer to smaller jars and store in a cool place or refrigerator.
