Fast, Homemade Russian-style Sauerkraut

Summary

Ingredients

• 1 head white cabbage, Turkish
• 500 g carrot (s)
• Salt, coarse, 2/3 cup
• 0.5 ½ cup sugar
• 10 liters boiled water

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Instructions

1. You need a slicer to prepare the sauerkraut, as it can also be used to cut large quantities of white cabbage - the strips must be approx. 5 mm thick. You can buy such planes in hardware stores, for example, and look like a large wooden board with an integrated wide steel blade. A normal household plane is sufficient for smaller quantities (1-3 kg).
2. You also need a few utensils: a clay fermentation pot (from the hardware store) or a large enamelled pot (undamaged, of course); a round wooden board with a dia slightly smaller than the pot opening (a steak board is very suitable for this), a cotton cloth about twice the size of the pot opening, a clean wooden stick, a weight about 2-3 kg (there are special ones for the fermentation pot Stones, but a 2-3 liter glass of water is also possible).
3. Preparation:
4. Slice the cabbage and coarsely grate the carrots. For 1 large head of white cabbage you take about 500 grams of carrots.
5. Make the marinade: dissolve salt and sugar in the boiling water, let cool completely. Mix the shredded cabbage and grated carrots, place in the fermentation pot. Pour the marinade over so that the cabbage is completely covered. Put the cotton cloth on it so that the corners of the cloth protrude far, a wooden board is placed on the cloth and the corners of the cloth are folded over on the wooden board, put the weight on top.
6. So the white cabbage stays at room temperature (20-22 degrees) for 3-4 days, preferably near a radiator - but do not turn on the heating extra, heat it normally.
7. Lose weight every day, rinse the cotton cloth under running water. Pierce the cabbage to the bottom of the pot with a wooden stick 1-2 times a day - this will let out the fermentation gases, which could otherwise negatively affect the taste of the cabbage.
8. After this period, distribute the white cabbage in clean jars, close and put in the refrigerator for 2-3 days to ripen.
9. Successful sauerkraut is crunchy, has a pleasant, sour taste with a slightly sweet note (which becomes less and less over time) and smells really appetizing.
10. In the sealed jars, the sauerkraut can be kept in the refrigerator for up to 3 months - without any loss of taste.
11. Homemade sauerkraut is very popular in Russia. However, it is only eaten cold as a zakuska (starter): pure, as a salad with a little oil and onion to taste or in a salad called Winegret, which consists of sauerkraut, beetroot, red beans and potatoes. Sauerkraut goes very well with high-proof spirits with a neutral taste such as vodka or grain.
12. In my opinion, the normal white cabbage you can buy in supermarkets is too hard and too dry for this dish. The white cabbage is best suited for this, which is not round but rather flat and has thick, juicy and crispy white leaves - such white cabbage can be found in Turkish grocery stores or sometimes in the markets.

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