Ukrainian Sauerkraut Recipe with Carrots
Ukrainian-style sauerkraut with shredded carrots is so good! I often get asked for this sauerkraut recipe. It's pickled with shredded cabbage, carrots, salt, a little sugar, and water brine, then left to ferment on the counter until the desired sour taste. This homemade sauerkraut, pronounced "Kesla Kapusta," is our family's foolproof method of making traditional kraut and can be enjoyed within two days (or 3 to 5 days for more lactic acid to kick in)!
Equipment
- 1 mandoline slicer, for shredding cabbage
- 1 8-quart pot, vessel for fermenting cabbage
- 1 Extra Large Mixing Bowl
- plate, to submerge the cabbage under the brine
Ingredients
Sauerkraut:
- 3 kilograms cabbage, (6 lbs)
- 2 Tbsp salt
- 1 large grated carrot, (or two medium carrots)
- 1 tsp granulated sugar
Cold Brine:
- 6 cups cold water
- 2 Tbsp salt
Instructions
How to make Sauerkraut:
- In an extra-large bowl, shred the cabbage
- Add the grated carrot, two tablespoons of salt, and 1 tsp of sugar. Mix together with your hands.
- Transfer the mixture into a large 8-quart pot. Stir 6 cups of cold water with 2 tablespoons of salt and pour this over the shredded cabbage. Press the cabbage mixture down with a plate to bring the liquid over the cabbage.
- Weigh down the plate with something heavy (I used an old crock) and cover the pot with a lid. Allow it to sit in a dark place at room temperature for 2-3 days.
- After fermentation, pack sour cabbage into a 1-gallon jar (or four one-quart jars) pressing the liquid over the cabbage, and keep refrigerated for up to 12 months.
Notes
- Omit the carrots for a traditional sauerkraut recipe.
- 3 kilograms is about two large heads of cabbage.
- My aunt likes to air out any bitterness before packing it into jars. Simply dump the sauerkraut into a large bowl after fermentation and allow it to sit open for 2 hours. Then pack tightly in jars, pressing the liquid over cabbage, and store in the fridge as directed. I skip this step.
- This recipe makes enough to fit into one gallon-sized glass jar or four quart-sized mason jars.
- Don't ferment the cabbage in a gallon jar, it needs room to release liquid and will overflow if you pack it to the brim. An 8-qt pot is perfect for this sauerkraut recipe and you don't have to worry about spills.
- Don't be intimated to use heaping spoons of salt or sugar, generous seasoning is better than under salting. I like to use heaping amounts.
Nutrition Facts
Ukrainian Sauerkraut Recipe with Carrots
Serving Size
1 cup
Amount per Serving
Calories
49
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
1780
mg
77
%
Potassium
331
mg
9
%
Carbohydrates
11
g
4
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
821
IU
16
%
Vitamin C
69
mg
84
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
