Fresh Homemade Sauerkraut

Kvashena kapusta

Preparation info

  • Makes about

    3 quarts

    • Difficulty

      Easy

Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Sauerkraut has always had a special place in the Ukrainian diet as an adjunct to making other foods more agreeable, as well as for its own taste and nutritional value. It is made in huge quantities in Ukraine for winter use, when fresh cabbage may not always be available.

Choose fresh, firm, mature heads of cabbage when making sauerkraut. A general rule is to use two teaspoons of salt for every one pound of cabbage. You will also need a one-gallon stone or ceramic crock with a wide