This is my childhood's sauerkraut. The big jar of fermenting cabbage with a precariously balanced stack of smaller jars weighing it down is pretty much a staple in any Ukrainian grandmother's kitchen, and I have very fond memories of sneaking samples from the giant jars (regardless of how close to done they were) while my grandmother was busy elsewhere.

This version is dryer, crispier and generally milder-tasting than the German-style sauerkraut. While it's incredibly delicious raw, it's also the main ingredient in the tasty but underrated sour cabbage soup (Sour Schi in Russian, or the similar Ukrainian and Polish Kapusniak), and also makes for a nice stewed cabbage side dish (half sour/half fresh cabbage).

Step 1: Supplies and Ingredients

To make this sauerkraut you will need:

A jar, large bowl, or bucket. Whatever you choose, you'll need to find something heavy that will cover as much of the surface area as possible. For a bowl or bucket, a plate works best provided it's the right size to smoosh down the cabbage and you can balance anything you want on top for extra weight.

Cabbage -- regardless of how much kraut you plan to make, whether it's just a single jar or a bathtub's worth(that works too if you have a spare tub), I recommend getting small, firm cabbages rather than the larger ones. The younger cabbages tend to have more juice and produce a crunchier final kraut.


Salt -- I've always used kosher salt, but I'm sure table salt would be fine too.

Cranberries -- are optional. I didn't have any on hand, so I didn't use any but they're a nice addition if you do. Just toss a few in as you're packing the cabbage.

<p>Thank you for adding another fermented cabbage to my collection! My family is German and Romanian and I am exploring recipes from my past. If you have one, would you share a Schi recipe, either on Instructables or via email, please?</p><p>Kuma.Rhyu@gmail,com</p>
<p>wow, didn't know about using small cabbies ... when I became a strict vegan nearly five yrs ago I really missed my annual oktoberfest reuben sandwiches ritual ... i woud remove the meat but still loved the taste. Then I started making my own kraut and eating it on toasted rye bread with mustard and I thot it was just fab, even w/o the cheese that's how great a good kraut can be ... and so heathy a probiotic ... now I no longer eat wheat but still love the kraut and kim chi freshly made. Great instrux thanx</p>
I made this for the first time a few weeks ago and can't seem to stay out of it. I like the no caraway version, I've eaten store bought kraut maybe three times in my life for good reason but enjoying my homemade daily.
I made this recipe, its excellent, (and very easy). Its a bit like a crunchy sour coleslaw. I am eager to play with this recipe, adding other veggies and such. Thanks for the Instructable!
I add a little whey to mine as that adds to the fermentation process... also, I take a ziploc bag and fill it with water and seal it and put it on top of the cabbage. Pick up and drain works really well!
I just made a batch last weekend, different recipe, made mine with leeks, about ready to taste test, can't wait...<br><br>Peace<br><br>Gill
This looks amazing. I've never made sauerkraut at home, but this seems too simple.

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