Russian Sauerkraut (Kvashenaya Kapusta)

Ingrédients

• 5 pounds (2.3 kg) Green Cabbage (use up to 6 1/2 pounds (3kg) Cabbage to fill large Glass Jar)
• 2 Carrots ((1/2 pound or 250g))
• 1 teaspoon per pound (500g) of Non-Iodized Salt ((Sea Salt or Himalayan))
• 1 teaspoon Sugar
• 2 Bay Leafs
• 1/2 teaspoon Whole Black Peppercorns

Préparation

1. 1

   Prepare Vegetables - remove outer leaves of cabbage, set aside a few clean leaves. Finely shred cabbage ⅛" (using Knife of Mandolin Slicer). Coarsely grate Carrots.

2. 2

   Massage - place in a large bowl. Add Salt, Sugar, Bay Leafs and Peppercorns. With clean hands, vigorously massage for 5-10 minutes until juice released. Juice should cover cabbage when pressed.

3. 3

   Pack - place into sterilized glass jar or crock, packing tightly to remove air pockets. Pour brine over the cabbage, submerged by at least one inch of brine. If needed, add a salty water mixture (1 teaspoon salt per cup of water). Place cabbage leaf on top as a barrier and weigh down to keep everything under water (fermentation weights of small jar filled with water).

4. 4

   Ferment - cover loosely with cheesecloth and place in a dark spot, ideally at room temperature. Ferment for 3-7 days. Using a wooden skewer, pierce the cabbage to the full depth of the jar in 5-10 places daily. This helps the gas to escape.

5. 5

   Taste - starting at Day 3, taste and decide if it is tangy enough or keep fermenting up to 7 days. You should see bubbles and active fermentation.

6. 6

   Finish and Store - when desired sourness is reached, remove weights and cabbage leaf. Seal and refrigerate. Kapusta continues to slowly ferment in the fridge for 4-6 months. Peak flavor around 2-4 weeks.

7. 7

   Serve - enjoy as a Sauerkraut Salad, add to Shchi Soup, or enjoy as a side dish with any meal.