The author of this recipe homemade sauerkraut is Russian blogger who calls himself The Crazy Chef. I do not know he is crazy or no, but his sauerkraut is the real delicious Russian sauerkraut. It is for sure. And this is one of the most correct recipes.
- 11 pounds of cabbage
- 2 pounds of carrots
- 2 ounces of salt (You can take any salt for the recipe. It can be sea salt or salt with iodine.)
You should have a large enamel saucepan for this recipe (not less than 1.2 gallons).
1. Grate the carrots.
2. Remove a few leaves from the large head of cabbage.
3. Put some of them on the bottom of the pan.
4. Chop cabbage. You can chop cabbage by any way you like. Borner slicer is very handy for the purpose.
5. When you put a layer of cabbage in the pan, you should press down with the force on it by your fists. You have to press strongly, because the cabbage should lie in the pan very tightly.
6. Fill the pan by cabbage completely leaving 2 inches of space at the top.
7. While you fill the pan by cabbage, it give its juice. If there is too much juice, remove it. If there is too little juice, pour some water in the pan. Your cabbage must be under the liquid. If it is not under the liquid, it will become rotten.
8. Put a few leaves on top of layers of cabbage in the saucepan.
9. Put an upside down plate on the cabbage leaves.
10. Put something heavy on the upside down plate. You can use a water bottle.
11. When you put something heavy on your cabbage, you can see that you have too much cabbage juice and it overflows. If you have too much juice, you have to remove it again.
12. Place your pan with cabbage in a warm place and close it with a towel to dust or insects could not fall into your sauerkraut.
13. Stick a wooden rolling pin into your sauerkraut 1-two times every day. You can use any kind of wooden stick for the purpose but you should not use metallic or plastic sticks. You should also stick your wooden rolling pin into your sauerkraut very deeply to the bottom.
14. Your homemade sauerkraut will be ready in 1 week.
How can you understand that it is ready?
When sauerkraut is ready, it will soak up all its juice. However, sometimes sauerkraut does not soak up all its juice. It depends on some factors, for example, how much salt you put in it, what kind variety of cabbage you use and others. And so on, you have not to wait for 2 weeks until your sauerkraut soak up its juice. You should taste it in a week and if sauerkraut has good taste, it is ready.
15. Keep your pan with homemade sauerkraut in the refrigerator and eat, eat, eat.