In addition to tasting good on hot dogs, sauerkraut is also easy to make and great for gut health.
Sauerkraut is somewhat of an acquired taste, but one of the easiest ways to acquire it is to grow up in Russia. It’s a staple of Russian kitchens throughout the fall and winter, and even into the spring. Not only is it easy to make, it’s also full of fiber, vitamins, probiotics, and antioxidants. It’s more versatile than you’d think too. In America, of course, the most popular way to eat it is on hotdogs, but it’s also great on sandwiches, mashed potatoes, or just with a little sunflower oil and chopped onion. You can also experiment by including it with other dishes.
Ingredients
- 2 lbs white cabbage, shredded
- 1 medium-sized carrot, shredded
- 1 apple, sliced with core removed
- 1 tbsp sea salt
You will also need a wide-mouthed jar.
Method
In a big bowl, mix cabbage, carrot, and salt. With clean hands, start massaging the mixture until the juices start to come out.
Pack the mixture in the jar, layering it with apple slices.
Once all of it is in the jar, pack it down so the juices rise up.
Close the jar and let it stand in a cool place (64-70°F) for about 5 days. Each day, open the jar and poke the sauerkraut with a wooden spoon to release the gases (notice the gas bubbles in the picture), then pack it down again.
The sauerkraut is ready when the juices begin to get clear. Once ready, store in the refrigerator until or in between serving(s).
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
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