Homemade Sauerkraut
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by Olga, on February 25, 2014

Cook Time: 15
Servings: 10+


2 medium cabbages
4 carrots
1 red bell pepper
1 apple
1 table spoon salt

Make your own sauerkraut, it is easy and simple. Use homemade sauerkraut for the salads and soups.
(see other recipes).


Shred the cabbage


Add shredded carrots and red bell pepper (optional).


Season with salt. Mix it well squeezing with clean hands. Add cored and cut in thin slices apple.


Put cabbage with vegetables in a tall jar, firmly press it all around, to release juices.


Cover with a cheese cloth and leave it on a counter for 2-3 days.


After 2-3 days take a long knife and pock the cabbage through to the bottom in few places letting the bitter gasses out.


Cover the jar with the lid and store in the refrigerator.
Use it for salads or soups.


Take some sauerkraut from the jar, squeezing the juices out.


Add some green onion, raisins, sugar and olive oil to taste.



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Welcome To My Blog!

Hi, my name is Olga.  I would like to welcome you to my site.

I created it first of all, to save my family’s recipes and then to share them with my friends and those who have tasted some Russian/Ukrainian food and liked it. But I also would like to introduce it to those who haven’t yet, but would like to.

I will try to keep my recipes simple, but there are few that might require more prep time or ingredients for preparation. You will also find some of my family’s favorite American recipes here and other international cuisines.

I thank you for visiting my site. I hope you will fall in love with Russian/Ukrainian food and will come back again.