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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

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| 1. Mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume. | 2. Stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. Use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid. | 3. Cover container with a clean kitchen towel. Poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days. | 4. Pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. Return the liquid to the container. | 5. Cover container, again assuring the vegetables are submerged in liquid. Keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily. | 6. Transfer vegetables and liquid to jars, seal, and refrigerate between uses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	2	pounds	shredded	226.7965	52.6168	11.612	0.9072
carrot	2		grated	104.96	24.5248	2.3808	0.6144
kosher salt	2	tablespoons		-	-	-	-
spring water	1	bottle		-	-	-	-
white sugar	3	tablespoons		146.286	37.7924	0.0	0.0

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