Russian Sauerkraut (Kvashenaya Kapusta)

Russian Sauerkraut or Kvashenaya Kapusta (квашеная капуста) is the iconic Russian fermented cabbage which has been a staple on Slavic tables for centuries. A great balance of traditional flavor and probiotics, a healthy addition to your diet. Enjoyed as side dish or sauerkraut salad, or add to soups or salads. The beauty of naturally fermented Kvashenaya Kapusta is it's minimalism and classic flavors.

Why You'll Love This Recipe

• Natural Probiotics - no Vinegar, but real fermented flavor that's great for your gut health! A powerhouse of probiotics with natural lacto-fermentation, boosts immunity, aids digestion and full of vitamins
• Perfect for Beginners - not an overwhelming recipe, but easy ingredients that you already have at home, with an easy to watch video to help guide you. No fancy fermenters required - anyone can master this recipe
• Versatile - perfect to serve as a side dish along with Russian Fried Potatoes, make a Sauerkraut Salad as a zakuska, add to Shchi or Borsch or enjoyed as a late night chilled snack
• Cultural History - enjoyed as far as the 10th Century, but popularized with Sergey Kapustnik (Cabbage Day) on October 8th. A communal gathering to prep cabbage and carrots for fermenting, signaling the start of fermenting season to preserve for the winter

Ingredients

• Green Cabbage - star of the show, choose late season variety for crunch and flavor
• Carrots - 1 or 2 Carrots grated
• Salt - must be non-iodized like Sea Salt or Himalayan
• Sugar - just a bit to balance out tang
• Spices - Bay Leafs and Whole Black Peppercorns

Equipment

• Large Bowl - Plastic, Enamel or Glass (not Aluminum as it affects flavor and color)
• Mandolin Slicer - or Knife and Cutting Board to thinly slice
• Grater
• Glass Jars - 3 Litre Glass Jar with Lid or smaller Glass Mason Jars or can use Fermenting Crock
• Weights - Fermentation Weights or small Glass Jar filled with Water
• Cheesecloth
• Poker - Wooden Skewer or Chopstick to pierce cabbage to release gases

How to Make Russian Sauerkraut

1. Prepare Vegetables - remove outer leaves of cabbage, set aside a few clean leaves. Finely shred cabbage ⅓" (using Knife of Mandolin Slicer). Coarsely grate Carrots.
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. 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. 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. 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. 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. Serve - enjoy as a Sauerkraut Salad, add to Shchi Soup, or enjoy as a side dish with any meal.

Flavor Variations

• Siberian Style - add fruit like fresh Cranberries or Lingonberries or add diced tart Apples
• Spicy - add grated Horseradish and Garlic
• Add Spices - less common in the classic recipe, but can add Caraway Seeds, Juniper Berries, Cumin Seeds, or Coriander Seeds
• Add Beets - grate Beets into your cabbage for a bright pink color, vitamins and flavor
• Spicy - not traditional, but slice a Cayenne Pepper and toss through for a spicy kick

Recipe Tips and FAQs

• Cabbage Alternatives - you can substitute with Red Cabbage for a sweeter ferment, or use Savoy Cabbage for a tender sauerkraut
• Temperature Matters - try to keep at room temperature for the flavor and fermentation to develop properly, warmer temp speeds up fermentation too quickly. Ideal temperature is 64°F-75°F (18°C-24°C).
• Eat Raw - for probiotic boost, enjoy raw. Heating by adding into soups kills the probitioics
• Skim and Pierce - skim the white foam (normal kahm yeast) and pierce the ferment daily to disperse gases and to prevent bitterness
• Don't Under Salt - reducing salt can slow bacteria impacting flavor. If using Maldon Salt Flakes, they are larger and you need to add more. Double the amount of salt if using Salt Flakes
• If In Doubt, Throw It Out - surface yeast is harmless, just skim. If there is mold, then discard. Foul odor (not sour), also discard. It's cheap and easy to start over

How Long Does Russian Sauerkraut Last?

When refrigerated, it will last 4-6 months. The flavor profile peaks at 3-4 weeks.

How Is This Different Than German Sauerkraut?

Traditionally German versions are made with only Cabbage and ferment for much longer (from 3 weeks to 8 weeks). Caraway Seeds or Mustard Seeds are added for flavor, and white wine added in the cooked versions. Tastes more sour, pungent and served with pork or sausages.

Russian Sauerkraut is always made with grated carrots and ferments in 3 to 7 days, resulting in fresh and crispy cabbage. Flavor is milder and slightly sweeter and eaten fresh as a side dish, a Kapusta Salad (with onions and sunflower oil) or added to soups.

Can I Use Regular Salt for Fermentation?

No. Most salt has added Iodine, and this slows the fermentation process, negatively impacts flavor. Some say that Iodine makes the cabbage softer and less crisp, make the brine cloudy and increases risk of spoilage due to slow fermenting. Use natural Sea Salt without anti-caking agents or Himalayan Salt for extra minerals.

How To Make Salt Brine for Fermenting

If using an old cabbage (not fresh) there might not be enough liquid released when massaging the cabbage. When you place into glass jar, you can add additional brine to ensure cabbage is covered. Place 1 cup of cooled, boiled water into a jug. Mix in 1 teaspoon of Iodine-Free Salt and add as needed.

My Sauerkraut Isn't Sour?

If it doesn't taste sour enough, you might need to extend the fermenting time, check that room temperature is warm enough, or add additional salty brine.

Fermenting Recipes You'll Love

• Fermented Georgian Cabbage with Beets
• Korean Kimchi with Gochujang
• Sweet Beet Kvass - the real thing
• Homemade Smetana
• Pink Pickled Garlic
• Homemade Kombucha - Mushroom Tea
• Spicy Sauerkraut
• Chinese Pickled Garlic

Embrace the ferment - from Russian roots to your table, healthy and iconic in the Russian kitchen. Kvashenaya Kapusta is perfect for beginners or seasoned cooks. Nutritious, full of natural probiotics, a modern superfood (what's old is new again) just like babushka made. Your gut will thank you. Bon Appetit! Приятного аппетита!

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