Meet sauerkraut, a Russian fermented superfood
Cabbage with carrots after a few days of fermentation in a salt solution turns into a great snack for any occasion!
Right now, Russian Orthodox Christians are observing Great Lent. So, when meat and dairy products are forbidden, cheap and affordable cabbage comes onto the scene. Kimchi is Korean fermented cabbage and is famous worldwide (and spicy!). Russians prefer no spice, preferring only salted or a bit sweetened cabbage.
In Russia, sauerkraut is actually called ‘kvashenaya kapusta’ (‘квашеная капуста’).
All you need is chopped or sliced cabbage and carrots, which you then mix with a bit of oil, salt and sugar (optionally) and then leave and let it ferment for several days. Some like to add cranberries for sourness, some add horseradish for a strong flavor, while others prefer adding bell peppers for sweetness.
Fermented cabbage is also extremely nutritious and very good for your digestion. And it’s not by accident that Russian peasants have eaten it for centuries! Cabbage is actually the most popular winter vegetable, which stays fresh and can be stored for a long time.
Will you try to ferment some yourself or buy some readymade from the store? In any case, please share your taste experience with us!
