I didn’t know how to do it, as you know our moms everything ” na glaz “. I never cooked German sauerkraut but I still have college memories of annual Octoberfest! Hi Elena, I just checked with my Mom to be sure and she said yes! Your recipe was great…I loved the addition of carrots. *A Note on the Cabbage: buy the ones that are light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe). Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Hi Natasha, GREAT blog. Stand against the wind I guess. Left it to ferment for 4 days and it came out PERFECT. Wow. I used a fine sea salt. You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar. Now you’ve got me craving dinner and I haven’t even had breakfast! Also, be sure to store in the refrigerator when directed in the recipe. Kapusta (Polish Braised Cabbage)Curious Cuisiniere. 1 1/2 cups sauerkraut, drained. My mom has been making this homemade sauerkraut since I can remember. Oh yes! It still looked and smelled fine, so we sampled it and it was delicious–fully soured and no strange or “off” tastes at all. I don’t commonly comment but I gotta tell thankyou for the post on this perfect one : D. I boiled a head of cabbage for rolls and didn’t use all of it, can I make sauerkraut with it tomorrow. We grew up eating this. That’s wonderful!! I will give it a try. I have no idea how to gauge a little bit of this and that . https://ukrainian-recipes.com/sour-cabbage-soup-kapusniak.html Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Ukrainian dishes often use a number of ingredients. Oh, I remember my mother making huge glass jars of this! In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf, and peppercorns. Your little tips are very helpful- like placing the jar on a plate to prevent overflow spills. An easy, tried and true recipe for homemade Russian Sauerkraut aka Kvashenaya Kapusta. flour Black pepper Garlic salt Cook bacon in large frying pan until crisp. Can I mix both and adjust the salt to just under 2 tbsps? You can definitely leave the saurcraut fermenting on the table for additional 3-6 weeks. You should probably wait until it’s reached it’s full sourness (4 weeks) before trying that though. Hi Natasha, I was reading “Wild Fermentation” and he suggests you could boil it and can it to keep it shelf stable, but then you kill off the probiotics. Such is the case with Helen Ewasko's recipe for Kapusta, or Ukrainian Sweet and Sour Cabbage, a unique and very tasty side dish that's a must-have … There are so many kinds of salt now and they all have different level of saltiness . Cook on high for 1 … And you are so right Russian/Ukrainian sauerkraut is nothing like its German counterpart! It’s strangely delicious. You can use a regular 3 Liter jar. We loved it! Lol. I love your website and use it a lot. Borscht is a direct … Place the lid on the jar but do not tighten (this is just to keep bugs out). Sorry that is not super helpful. I made and fermented it 3 days, used only 1 carrot, it’s perfect! (discard the core, or trim it and eat it – it’s very tasty and good for you!). Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this if you know what’s good for you ;)). Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. It’s been sitting out for 3 days now and I’m noticing more bubbles around the edges, like in your picture where the jar is in the refrigerator. I still remember the time when I first started discovering the world cuisine although it was … Pour over 1 cup boiling water, cover with plastic wrap and let steep while you continue with the recipe. Hi, I hope you love this sauerkraut! So I can’t remember to make it off the top of my head, That’s why I love to cook next to my mom when she’s teaching me a recipe. Saute' the chopped onion in a tablespoon of butter or oil in a large pot until transparent. Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. I have been pickling cabbage Ukrainian style all my conscious life in pretty much the same way:) Just a couple of notes for first-time picklers in the US. Thank you so much for the recipe – I had some Ukrainian cabbage at a Church pot-luck made by my Ukrainian friends who gave me virtually the same recipe without your instructions – yum- cannot wait to make some tonight! Thanks again and Happy March 8th! (Nutrition information is calculated using an ingredient database and should be considered an estimate. Thanks! Sorry I can’t be more helpful. We also add some chopped fresh dill to the Classic Sauerkraut Salad. salt 1 jar (28 oz.) I really haven’t experimented much with German food, have you? Dr.Georges Kapusta; 1 medium or large head cabbage ( cut into quarters and sliced 1/4 to 1/8 inch wide bands) 1 - 1 lb. Thanks a million. See more ideas about Baked dishes, Recipes, Baked eggs. But I also love the easy version with onion and sunflower oil just as much! ½ head fresh cabbage ¼ tsp. Perfect!! Reduce heat and simmer until the meat is ready to fall off the bones. Hi Jeannie, I haven’t tested it with leftovers like that but I think it could work. I adore the way it cuts through the richness of meat. Just wanted to let you know, this condition, which was only just noticeable, seemed to improve after I refrigerated the batch. *The ones at the farmers market in Fall are best. Temper this mixture with a few ladles of hot soup. Kapusta (pronounced kah-POOS-tah) is not so much the name of a dish as it is the name of the main ingredient. I actually read that there is higher content of vitamin C in this recipe than in regular cabbage! Thanks. By using The Spruce Eats, you accept our, Polish Cabbage and Sauerkraut Soup (Kapuśniak), Polish Ham Hocks With Beer-Honey Glaze (Golonka), Traditional Russian Sour Cabbage (Sauerkraut) Soup. Natasha hi, I am making 2d one. , Haha you’re funny. 6. I used to work in a Russian restaurant many years ago and every table would get a basket of bread and a bowl full of something like this-cabbage, carrots, raisins, apple, olives and olive oil. Natasha what you think to do sauerkraut in oak barrel, like they used to do in old days? Hi Natasha, have to comment on your kapusta recipe. Grate the carrots. Looks good , It’s a nice add-in. Thanks. If you do experiment, let me know how it worked out. I have a quick question. https://ukrainian-recipes.com/sour-cabbage-soup-ukrainian-kapusniak.html Very we’ll put! Hi! 1. I mainly want to know if red (purple) cabbage can be used. It will stop fermenting/rising when it’s done. Don't … Hi Leah, we haven’t tried canning or freezing this so I can’t speak to that. I'm Natasha Kravchuk. 1 large russet potato, peeled and diced (about 1 1/2 cups) 3 celery stalks, minced (about 1 cup) 2 large carrots, minced (about 1 cup) 1 small onion, cut into small dice (about 1 cup) 1 1/2 cups finely shredded fresh cabbage. It’s awesome with meat and potatoes. I had no idea there were special health benefits. My pleasure Lena1 Thanks for sharing your wonderful review! Thank you so much for sharing. Is this a normal development, or does this indicate there’s a problem with it? Chop large onion and add to butter till soft - don't let butter turn brown. Try it in the braised cabbage with beef … yum! Also, if you are using a soup pot for the fermenting process, don't use aluminum.Start to finish, recipe takes 4 days. bag of saurkraut or large can of saurkraut 1/4 # bacon 1 large onion, chopped 3 to 4 tbsp. To be honest, I haven’t tried that and I’m not sure it would work since it needs to get sour at room temp first. Thanks in advance for your feedback! Sauerkraut takes on a whole new flavor when baked and is really delicious! I’ve never tried that method so I don’t know how it would change the flavor. do you have a great recipe for kapustnyak you could share? Fork blend 2 tablespoons flour with 2 tablespoons sour cream. I’m making more–great recipe! Thanks for sharing your tips! lol. I check it every now and then and if the liquid hasn’t covered the cabbage, I simply add more weights until it does. . That’s my very ethnocentric opinion. In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). Now add the chicken broth and bring it to a boil. I use kosher salt for everyday cooking , but probably it will be to mild for this recipe . Thanks! P.S. Kapusta is … I crave that soup anytime cold weather hits. This gives me a great place to start. Gather the ingredients. Fresh home made sourkraut is full of healthy probiotics! Thanks so much. You may need to add more water. Is it a 32oz or a gallon size jar! Can you please suggest right kind of salt for this recipe ? *A Note on the Cabbage: buy the ones that are light in color and NOT bright green (the light color indicates that it is a "late" in the year cabbage which works best for this recipe). Hi Natasha, If necessary, rinse it in warm water once or twice, and then drain it thoroughly. Will wait and see what will happen. Hi Natasha, I’ve never made sauerkraut before but wanted to try your recipe I have one red cabbage and half of a green one. I assume it has to be a coarse salt , right? …. Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. Meanwhile, bring a large pot of lightly salted water to a boil. I’ve never used sugar when making sauerkraut and I’ve never scrunched it either, although my mother does scrunch hers. Thanks for sharing . Brown chopped onion. In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. We love kapustnyak (saurkraut soup), made with beans that you actually have to soak overnight. You might have a problem where the cabbage is just refusing to ferment. Oooh I didn’t know that it has a higher Vit C content! To serve, drain the amount of cabbage that you would like to eat by firmly squeezing out the excess juice with your hands. I don’t know how heating it up again to can it would change the flavor or texture of the sauerkraut. Thank you for this recipe, i made it this morning and cannot wait till its ready, i can see myself tasting it every day, hopefully I will have some left by the 4th day . . Because I like ya! Baked for 1 1/2 hours Freezes very well. Add egg noodles, and cook until tender, … I’ll have to make this soon. Welcome to my kitchen! How big is that jar you put it into and where did you get it? And in the fridge it goes. It’s great in the salad; adds some nice contrasting sweetness, plus the white raisins; yum!!! I get my cabbage at the farmers’ market, it is adequate. After that you can put it in the fridge and it will stay there for much longer. Thanks for the recipe, I will be trying it soon! I’d love to try your families version of it! Do you think the green one will still work? Made it yesterday and going to make some holes in it today. Slice the onions and bacon. Fish Tacos Recipe with Best Fish Taco Sauce! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). We’ve since used almost all of it uncooked as salads. After 2d day it became slimy and smells funny… Any ideas? Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top. 1/4 cup water. 2. when you poke the kapusta with the wooden spoon, do you have to put the plate and the pressure back on? Did you know you could make a fantastic salad with it? In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). I have this note in the recipe you may find helpful: “A Note on the Cabbage: buy the ones that are light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe)” I hope that helps. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). I wasn’t able to find the light cabbage in my local stores. This recipe for Ukrainian sauerkraut soup or kapusnyak (капусняк in Cyrillic) can be made completely vegetarian or with smoked or fresh pork spareribs as its base. My mom also makes this type of kvashenaya kapusta (I was never brave enough to try it). I like your opinion. It’s not as important what kind of salt it is as long as it is not iodized salt since alot of it can alter the taste of pickled recipes. Top with a small jar of water, a super clean rock or whatever else would make a good weight. Heres an article: http://www.naturalnews.com/033659_sauerkraut_health_benefits.html, Very cool!! I usually use my very large crock which makes 75 ibis of sauerkraut and process it to can for the winter. Thanks Zoya! Another awesome recipe. Here’s an idea with the apples also. It’s amazing how our parents and grandparents came up with all kinds of recipes, while using just a few ingredients :). Add the … , Thank you ! Natasha , you mentioned in your recipe 2 tbs of sea salt . . Did you use any substitutions in the recipe? Thank you for a good reminder. It will be a lot healthier—packed with way more probiotics, but a lot more sour as well (which doesn’t mean it’s gone bad). Freezing? The foam kind of clings to the spoon when I skim it off. Heat butter, and tablespoon of reserved bacon grease in large saute pan. Hi Natasha, THANK YOU and SPASIBO. This post may contain affiliate links. Thanks. Sour Kraut is probably a staple in most Slavic homes. It smells normal, and looks pretty much like your pictures. Rich in vitamins and full of flavor! Seashalia, I hope you love it!! Hi Tanya, yes, please see the note at the top of the post about selecting the right kind Enjoy!! You want a jar big enough to be filled only about 2/3 full so it has room to expand, 4. Mindy, I never tried freezing it before, it would have to be an experiment :). Whoa is that our roasted salsa? You can use it in anything that you’d put sauerkraut in (this is sauerkraut after all). I skipped a day with the poking and it was no big deal. ! All a result of good scrunching. Top with a small jar of water, a super clean rock or whatever else would make a good weight. Just made the sauerkraut, packed it tightly and decided against the weight on top. Can’t wait, 3 days seem forever! I’m curious about why you say to store it for only a few weeks. Kapusta turned out totally super great, sour, crispy …. We are so happy you're here. Taste the kraut for acidity. If you’ve tried a Slavic Kvashenaya Kapusta or Kysla Kapusta (our version of sauerkraut), you already know that there is nothing like a homemade sauerkraut. Kapusta (the polish word for “cabbage”) is a traditional Polish dish made from braised cabbage or sauerkraut (kapusta kiszona or “sour cabbage”). I think this salt conversion chart will help: http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart. Hi Jim. It’s kind of like the recipe I have for braised cabbage with beef. Thanks! I’ll make this tonight , Natasha you have perfect detailed pictures, that’s why I love your site :). To make your very own Ukranian Cabbage Soup, first take the vegetables and chop them. He liked it that much. I’m excited. Hi Katie, yes that will still work. Add more water, if necessary. Let me know how it turns out and I hope that you’ll find many more favorites. This shredded cabbage blend can be very handy at times and can be prepped various ways. I’m so happy you discovered our blog. I didn’t bother to get the recipe when I left, but I have tried and failed to recreate it. Be advised, this is just one way of making kapusnyak. can of *Silverfloss saurekraute (drained and rinsed) 2 Tablespoons bacon fat or other fat. . If you are making a bigger batch, the poking process is more important to let the gasses escape. Double cool! Ukrainian Red Cabbage - Kapusta Food.com. . Hi Natalya, that can occur if you do not have the top layer submerged in the liquid – this is why I create a press to keep it pushed down. It still tastes perfect in venigret. Nothing beats homemade sauerkraut! I have made sauerkraut for 50 years and I use coarse salt and caroway seed. It is a classic Ukrainian/Russian tradition and it’s way easier than you might think! Easy peasy! The good bacteria that live on the raw cabbage will be destroyed by boiling, so you won’t get any fermentation and will just end up with stinky cabbage water. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. How do you get rid of the gas that follows when eating cabbage? Does she mix it with anything else or is it just straight sauerkraut? Add onions and garlic in the pan and fry them well. In a medium size pot, saute on medium until the onions are a golden color. Today morning, my husband ended up eating some for breakfast with his bacon and eggs. Let stand at room temp for 4 days or until sour. What size jar are you using for this amount of cabbage? Reserve. Thank you in advance . I wouldn’t even know where to find an oak barrel! If you experiment, let me know how you liked the recipe. Awesome post. My pleasure Amy! Thank you so much for your awesome review! I love all your recepies; they are delicious ❤. I’ll write it step by step then. Now I’m so excited that ill be doing it my self!! Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Thanks for following! Super food for sure. After 4 days, refrigerate until ready to serve. Bring to a boil, skimming off the foam that rises to the surface. This is due to preservatives that large stores add to produce to keep it fresh. Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. I’m glad to hear you love the recipes! While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly. made it again this afternoon, we love, LOVE, lOVe it!!!! Hi Melissa, we keep the press on while it ferments so the cabbage stays submerged, otherwise it rises and goes above the level of the liquid. Thank you!!! Also, if you are using a soup pot for the fermenting process, don’t use aluminum. Recipes vary with the cook. Cook bacon and set aside on paper towels. perfect. ), The Spruce Eats uses cookies to provide you with a great user experience. Hello Tatiana! (7:30am) . You’re welcome! I finally made it, and it went in the fridge yesterday. 2 medium/large cabbages (2 1/2 kg or about 5 1/2 lbs) *See cabbage note above 2-3 medium carrots, grated 2 Tbsp fine sea salt 1 Tbsp sugar, 1/2 small purple Onion, finely diced 2 Tbsp Sunflower Oil (preferred for more flavor), or olive oil, 1/2 small purple Onion, finely diced 1/2 Apple (any kind; I used gala), diced 1/2 tsp sugar 2 Tbsp white grapes or dried cranberries 1-2 Tbsp extra light olive oil (not extra virgin). Do you know if it would be able to be frozen to keep longer then a few weeks? Place the lid on the jar but do not tighten. Please let us know and thank you in advance your salad Ingredients, mix well and.! To be filled only about 2/3 full so it 's even better served the next time i comment,... 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