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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break away any bad outside leaves and discard. | 2. Rinse cabbage under cold running water. | 3. Cut cabbage heads into quarters. | 4. Do not use cores, discard them after shredding. | 5. Finely shred cabbage or slice with a good sharp knife. | 6. In a large crock, layer with 2 inches of shredded cabbage. | 7. Sprinkle with 2 tablespoons of pickling salt. | 8. Place sliced pieces of one red pepper over. | 9. Repeat layering until all cabbage, salt and red pepper are used up. | 10. There should be about 4 layers. | 11. Pour water over cabbage. | 12. Now pour the wine over cabbage. | 13. Place a large plate to cover most of the top surface of the cabbage. | 14. Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight. | 15. If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off. | 16. Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate. | 17. Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks. | 18. At this time, taste to see if the sauerkraut is curing. | 19. When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space. | 20. Wipe jar rims clean. | 21. Prepare and place lids according to manufacturers instructions. | 22. Place screw lids on just finger tight. | 23. Process in boiling water in a canner for 25 minutes. | 24. Remove jars and allow to cool for 12 hours. | 25. Check to see if all jars are sealed. | 26. Lids should be concave (curved down). | 27. Re-process jars that are not sealed, but remember to change with new lids. | 28. Store in a cool, dark place. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cabbage	4	pounds		1613.8703	0.0	359.0408	9.0667
pickling salt	8	tablespoons		1613.8703	0.0	359.0408	9.0667
red pepper	3		seeded sliced sweet	-	-	-	-
cold water	4	cups		0.0	0.0	0.0	0.0
white wine	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.