Easy Ukrainian Sauerkraut

Masha

My name is Masha, I am a mathematician by education and a nutritionist with gourmet inclinations by vocation. I believe in traditional nourishment and strive to feed my family simple, delicious but optimally nourishing meals. I am documenting my journey through rediscovering traditional food backed up with scientific evidence.

You may also like...

9 Responses

  1. This is a lovely process you describe. I love the ethnic origin of your recipe, and your memories. Great photos and writing. Thanks for sharing!!

  2. linda spiker says:

    Looks so easy and wonderful and yet I still buy mine! It is on my every growing list of things to do!

  3. Kim says:

    I’ve been meaning to make my own kraut soon…thanks for the inspiration. I need to get cracking. 🙂
    Kim recently posted…Fiddlebumps – A Review and GiveawayMy Profile

  4. Yum this looks great! I LOVE kraut!
    Emily @ Recipes to Nourish recently posted…Concord Grape SherbetMy Profile

  5. Lucy says:

    Love Sauerkraut 🙂 easy to prepare, yummy and healthy.
    However, I noticed that the final result heavily depends on the cabbage type. Not all types of cabbage are suitable.
    Masha, do you have any advice on how to choose the right type?
    Lucy recently posted…10 Point Strategy for a Flu Free WinterMy Profile

  6. Danna says:

    You’ve inspired me to finally give it a go, and it was MUCH easier than I thought it would be!!
    It’s delicious!
    I do have one question you might know the answer to: on my first try, I got 3 small cabbages, and one of them was bitter (that, I unfortunately noticed only after fermentation…). Did that ever happen to you? is it because the cabbage was old (although I did use it the same day I got it)?
    Danna recently posted…Doing it Grandma’s WayMy Profile

    • Masha says:

      I am so happy you have tried it! It may be hard work if you are doing 2 huge cabbages, but it is still like meditation 🙂 Small cabbages are tricky. You would ideally want them as white and as firm as possible. I never had the bitterness problem, but I had a problem with small cabbages being too dry. I always taste (a lot, and Katherine does too) from the board while cutting and salting – this should help you to detect any dodgy cabbages!
      Masha recently posted…Primal BloggingMy Profile

  1. December 13, 2014

    […] Healing) Cabbage, Carrot and Ginger Sauerkraut (A Harmony Healing) Spicy Cortido (Keep the Beet) Easy Ukraniam Sauerkraut (Next Breakfast) Fermented Pumpkin Butter (Oh Lardy) Fermented Mushrooms (Oh Lardy) Fermented Beets […]

  2. February 6, 2015

    […] liver, sauerkraut and […]

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge